Instructions: If using sea scallops, remove the tough muscle from the side and slice the scallops in half crosswise. Set aside.

Heat the butter in a large skillet over medium heat. Add the onion, cover, and cook for 2 minutes. Add the carrot, parsnip, turnip, celeriac, salt, and pepper, cover, and cook 5 minutes. Remove the lid and cook, stirring for about 2 more minutes. Remove from the heat and keep warm.

Meanwhile, heat the oil over high heat in a heavy nonreactive skillet until almost smoking hot. Add the scallops, shake the pan to distribute them evenly, and cook for about 2 minutes without stirring. Add the sherry and cook for 30 seconds; then, using a slotted spoon, transfer the scallops to a plate. Reduce the heat and boil the cooking liquid until it has reduced by half and started to thicken, about 5 minutes. Return the scallops to the pan, along with any juices that have collected on the plate, and cook for 30 seconds. Remove from the heat and whisk in the butter. Taste for salt and add as desired.

Arrange a ring of the vegetables on a serving platter and spoon the scallops and sauce into the center. Serve immediately.

This recipe serves 4.

Comments: This dish emphasizes the sweet taste of scallops. Root vegetables have lots of stored sugars, and when shredded, they cook quickly, releasing all their sweetness. Use a food processor to shred the vegetables, or grate them by hand.

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