Seared Scallops with Potato-Celery Root Puree, Campari Orange Spritzer, and Balsamic Strawberries

With a new cookbook always comes lots of new recipes to try! We recently picked up Barefoot Contessa's "Back to Basics" and this recipe for scallops with a celery root puree caught our eye. Valentines Day was the first occasion to try something a little fancier and it seemed perfect for the occasion.

A gourmet Valentines day. Doesn't hurt that champagne goes well with scallops.

While dinner was cooking, we started things off with a refreshing Campari orange spritzer. (pink of course)

A light aperitif with Campari, OJ, and seltzer 

Everything prepped for cooking. The puree includes potatoes, celery root, and leeks

The potatoes, celery root, leeks, and cream slowly cooking before going into the food processor

The dish in our fancy new dinnerware!

Prior to cooking the main course, Philippe had prepped strawberries and set them to soak in balsamic vinegar for dessert. One of Philippe's classic childhood desserts quickly became a new favorite of Julia's :)

Balsamic-soaked strawberries topped with vanilla ice cream and lemon zest

Recipes:
Campari Orange Spritzer
Seared Scallops and Potato-Celery Root Puree
Strawberries with Balsamic Vinegar


Later that weekend, we rented mountain bikes from Topanga Creek Bicycles (Julia's Christmas present for Philippe) and had a great time exploring Topanga Creek (and our limits). Though certainly a bit rocky and perilous at times, the 15 mile ride proved to be quite a bit more exciting than your typical hike. We may find ourselves with another pair of bikes soon.

If it's not obvious from our helmet hair... yes mom, we did wear our helmets.