Ingredients
- Kosher Salt
Freshly ground black pepper
1 tablespoon capers, well rinsed
4 tablespoons extra-virgin olive oil, plus more if necessary
1/2 pound celery root, peeled and cut into 1/2 inch pieces
1 cup milk (I used skim)
1-1/2 tablespoons butter
0.25 cup chopped hazelnuts
1 pound (about 12) sea scallops, drained and dried very well with paper toweling
Description
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