Seared Scallops With Hazelnut POM Brown Butter Sauce

POM brown butter:

Over medium-high heat, cook butter until it's completely melted and starts to turn golden brown, remove from heat, in a small pot over medium-low, reduce the pomegranate juice to ½ cups until thick and syrupy, add the POM Wonderful Pomegranate Arils, hazelnuts, brown butter, and lemon juice, to finish the sauce when the scallops are cooked, add the sliced chives, and salt and pepper to taste, if the sauce is too thick, you can add a touch of water.

Celery root purée:

Place the celery root, water, and heavy cream in a pot and bring to a simmer over medium heat, when the celery root is tender, remove from the liquid and blend until smooth, if the purée is too hard to blend, use some cooking liquid to help loosen it, the consistency should be like a smooth potato purée, season with salt and pepper and reserve until serving.

Scallops:

Season the scallops with salt and pepper, heat pan over high heat, add 1 tablespoon of olive oil and then quickly sear the scallops, being careful not to overcook, this should take about 1 minute on each side for a perfect medium rare temperature, use a spoon to make a large swoosh across each plate with the celery root purée, place three scallops next to the purée and spoon over the sauce, garnish the plate with the petite watercress and enjoy.