1. Place celery root in a steamer basket and steam until tender, about 8 minutes. Transfer to a food processor or place in a pot and puree using an immersion blender. Add milk, mustard, fennel seeds, lemon zest, and salt. Puree until smooth and set aside.

2. Rinse scallops with cold water and pat dry with a paper towel. Season with pepper. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, making sure to leave space between them. Cook in batches if necessary. Allow scallops to cook undisturbed until browned and crisp, about 2 minutes. Gently turn and sear another 2 minutes.

3. To serve, divide celery root puree among 4 plates. Top with seared scallops and sprinkle with chives.

Source: Hannaford fresh Magazine, November - December 2012