A clean, white plate frames a mound of creamy risotto tinted with subtle greens and flecks of white celery root. Atop this bed of risotto, three golden-brown scallops glisten, with a sprinkle of fresh parsley and a drizzle of brown butter adding color and texture.

Seared Scallops with Celery Root Risotto

Name: Seared Scallops with Celery Root Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large celery root peeled and cut into chunks; 12 large sea scallops cleaned and patted dry; 2 cups arborio rice; 1 onion finely chopped; 2 cloves garlic finely chopped; 1 handful parsley finely chopped; 1 cup parmesan cheese grated; 1 cup white wine; 4 cups chicken broth; 4 tablespoons unsalted butter; 2 tablespoons olive oil; to taste salt; to taste black pepper

Crispy scallops atop creamy celery root risotto.

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style American

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · February 17, 2026

A little about this dish

This dish is a modern twist on classic American comfort food, focusing on a lesser-known but equally delicious root vegetable: Celery Root. Combine it with creamy risotto and pan-seared scallops for a sumptuous and sensational fusion of flavors.

Ingredients (for 4)

Celery root — 1 large — peeled and cut into chunks
Sea scallops — 12 large — cleaned and patted dry
Arborio rice — 2 cups
Onion — 1 — finely chopped
Garlic — 2 cloves — finely chopped
Parsley — 1 handful — finely chopped
Parmesan cheese — 1 cup — grated
White wine — 1 cup
Chicken broth — 4 cups
Unsalted butter — 4 tablespoons
Olive oil — 2 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🥣🍠🔄

Puree the peeled and chunked celery root in a food processor until smooth.
Step 2 — 🔥🍳🧅🧄

Heat olive oil in a large pan over medium heat, add finely chopped onions and garlic, saute until translucent.
Step 3 — 🔥🍚🔄

Add the Arborio rice to the pan, saute until each grain is coated with oil.
Step 4 — 🍷🍚🔄

Pour in the wine, stir until the wine is absorbed by the rice. Then add the celery root puree and mix well.
Step 5 — 🍲🥄⌛

Stirring constantly, add the chicken broth one cup at a time, waiting for each to be absorbed before adding more. Continue until all the broth is absorbed and the rice is al dente.
Step 6 — 🧀🥄🧂

Stir in the parmesan cheese and 2 tablespoons of unsalted butter. Season with salt and pepper to taste.
Step 7 — 🔥🍳🍤

In a separate pan, melt the remaining butter over high heat. Add the large, cleaned, sea scallops and sear for 1-2 minutes on each side. Season them with salt and pepper to taste.
Step 8 — 🍛🍤🌿

Place the seared scallops on top of the risotto, and garnish it with finely chopped parsley.

A final fox tip

This dish is a great way to introduce celery root to your repertoire. Its earthy, creamy texture combined with the crispy, buttery scallops create a harmonious blend that's perfect for a cozy winter main course. Plus, kids will love helping with the risotto stirring process!