Scallop-Topped Potato And Celery-Root Puree With Lemon Brown-Butter Sauce

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1 1/2 pounds baking potatoes (about 3), peeled and cut into 2-inch chunks

1 pound celery root, peeled and cut into 2-inch chunks


Fresh-ground black pepper

8 tablespoons butter, at room temperature

1 tablespoon cooking oil

2 pounds sea scallops

3 tablespoons chopped flat-leaf parsley

1 tablespoon drained capers

1 teaspoon lemon juice

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