This easy, yet impressive dish, will wow your dinner guests. The purée provides a perfect nest for sautéed scallops, and a drizzle of simple but intensely flavored herb oil completes this delectable dish.
Place the celery root in a heavy-bottomed skillet over very low heat. Season with fine salt and pepper, add ½ cup (125 ml) of water, cover, and cook until the celery root is tender through, about 20 minutes, checking from time to time to be sure it isn't sticking to the pan. If necessary, add a bit more water during cooking to keep it from sticking.
When the celery root is tender through, transfer it to a food processor and puree. Add the crème fraîche, process, adjust the seasoning, and keep it hot over the lowest possible heat on your stove, or in a very low-temperature oven.
To serve, divide the purée among six warmed plates, placing it in the center and shaping it in a disk. Place three scallops atop each disk of purée then drizzle the herb oil around the scallops and the purée. Season with fleur de sel and serve immediately.
Note: When you shop for scallops, look for firmness. Avoid them if they are bulgy or sitting in cloudy liquid.