2 Yukon gold potatoes, peeled and cut into large dice
1/2 celery root, peeled and cut into large dice
1 cup butter (2 sticks), at room temperature
1/2 shallot, minced
1/4 cup apple cider vinegar
Extra-virgin olive oil
1/4 to 1/2 celery root, peeled and julienned
3 Granny Smith apples, peeled and julienned
1 cup celery leaves
12 dry pack diver scallops, cleaned and patted dry with paper towels
2 tablespoons blended oil
1/2 to 3/4 cup (1 to 1 1/2 sticks) butter
4 to 5 sprigs fresh thyme
Juice of 1 lemon
1/2 cup potato water, reserved from boiling potatoes
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