Chef's notes: "This is a simplified version of what we do in the restaurant. All of the sub-recipes in this dish can be prepared ahead of time. If blood oranges are unavailable, use naval oranges or grapefruit.

Serves 4.

Ingredients

16 sea scallops ( 4 per person for a main dish; 2 for appetizer)

2 Tbs. olive oil

8 bacon lardons, (slab bacon cut in 2-inch squares)

1/2 cup chicken stock

1/4 cup white wine

1 ounce unsalted butter

2 whole hearts endive, cleaned

2 oz. blood orange vinaigrette (see below)

20 segments blood orange (5 per serving)

1 1/2 cups kale or rapini leaves, washed

1 oz. whole grain mustard (can substitute Dijon)

Kosher salt and pepper to taste

4 cups celery root puree (see recipe below)

Directions

Season scallops with salt and pepper. Heat two large saut pans on medium. Add olive oil to the pans, if it ripples, then the pan is the proper temperature.

Remove one pan from the heat, place scallops in pan, return to heat and cook for 2 to 3 minutes. Turn the scallops over, reduce the heat to low and cook for an additional 2 minutes. The top side should now have a golden crust.

In the other pan place the endive and bacon lardons. Turn heat to low.

Add the chicken stock and white wine to the pan. Slowly reduce to nearly dry, approximately 5 to 7 minutes.

Turn off the heat in the vegetable pan. Add the kale or rapini leaves. Stir in the butter.

Add the mustard to the scallop pan. Toss to coat lightly.

Place about a cup of the celery root puree in the center of each plate. Place the vegetable mixture to the side. Arrange the scallops (seared side up) around the plate. Drizzle juice from the vegetables around the scallops. Finish the plate with the blood orange vinaigrette and blood orange segments.

Blood Orange Vinaigrette

Ingredients

3 blood oranges, squeezed, seeds removed

1/4 c up white wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper to taste

Directions:

Season the blood orange juice with salt and pepper, allowing salt to dissolve into the juice. Add the vinegar and whisk in the olive oil. Keep chilled until needed.

Celery Root Puree

Ingredients

2 celery roots, peeled and washed

4 cups half and half

1/4 cup butter, plus 1 Tbs.

Water

Salt and pepper

Directions

Roughly chop the celery root. Place in a sauce pan with 1/4 cup butter and half and half. Add enough water to cover, bring to a boil, turn down the heat and simmer until tender, about 25 minutes.

Strain the mixture, reserving the liquid. Puree the mixture in the blender, adding the reserved liquid as needed. Add the tablespoon of butter. Keep warm.