1/4 Cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons white wine
1/2 teaspoon salt
1/8 teaspoon white pepper
5 sprigs thyme, picked and finely chopped
4 shallots, sliced thinly
Melt butter in large pot over medium-low heat. Add leeks and shallots; stir to coat. Stir in wine and salt, pepper, and thyme. Cover pot, reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.
Gingered Celery Root Puree
6 Cups chicken stock
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
5 shallots, peeled and halved
1/8 nob fresh ginger, peeled
5 tablespoons butter, cut into 5 pieces
Ground white pepper/salt
1/8 Cup olive oil
1/8 Cup heavy cream
Bring stock to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and shallots; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding liquid.
With a grater, grate ginger finely into mix and olive oil. Add heavy cream. Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper.
3-4 pounds Scallops, Dry Packed, clean of all membranes
Freshly milled Black Pepper
Place a medium sized cast-iron skillet on flame with the heat on high. Add enough oil to coat the bottom of the pan. Sear the scallops to golden brown on both sides. Once all scallops are seared, leave in cast-iron skillet and place in 425-degree oven for 3-5 minutes.
Serve when ready.