Rutabaga And Celeriac Puree With Seared Scallops

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For the puree:

2 small to medium-sized celery roots, about 3/4 pound

2 small to medium-sized rutabagas, about 3/4 pound

Olive oil

2 cloves garlic, peeled and sliced

4 cups chicken or vegetable stock

1/2 cup full-fat sour cream

Salt and freshly ground black pepper

Freshly ground nutmeg

For the scallops:

1 tablespoon unsalted butter

1 tablespoon olive oil

1 1/2 pounds sea scallops, patted dry, thoroughly

Salt and freshly ground pepper

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