Creamy Potato Soup with Scallops

Reserve 1 potato for the potato straw garnish. Peel remaining potatoes, onion, celery root and garlic. Rinse and cut into small cubes. Rinse the scallions, shake dry and cut into pieces. Heat 2 tbsp oil in a large saucepan and sweat the onion with the garlic until translucent. Add the potatoes and celery root and sauté briefly. Pour in the broth and season with salt and pepper. Simmer over medium heat for 20 to 25 minutes.

Meanwhile, peel the remaining potatoes and cut into thin strips. Rinse and place on paper towel to pat dry. Heat oil in a pan and fry 1/4 of the potatoes at a time until golden. Remove with a slotted spoon and drain paper towels. Rinse the scallops and pat dry. Cook in melted butter until golden brown on both sides. Add the scallions and saute briefly.