Ina's Seared Scallops with celeriac/potato/leek puree with basil oil

I love recipes that look elegant, taste rich and are easy to make and this recipe by Ina Garten fills that roll beautifully.

Ina Garten's photo of her seared scallops - our recipe was eaten by the family before we could take a picture of it.

The puree was so easy to make but we did make some changes and would make some other changes the next time we cook it.

1. Ina has a tendency to add a tremendous amount of salt to her dishes; so, at the onset of cooking the puree we added less to the dish as instructed - and it turned out perfect.

2. She cooks her scallops in grapeseed oil... I personally will change that next time to a clarified butter and oil mixture as I like the buttery taste rather than oil for scallops

3.  I made the basil oil before cooking instead of buying special oil -

Otherwise I would make this for company at any time - and I will use this version of puree and basil olive oil for other meats as well.