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Truffled Bay Scallops with Celery Purée

['1 cup chicken stock or reduced-sodium chicken broth', '1 1/2 cups thinly sliced celery (about 3 ribs)', '1/2 cup chopped peeled potato', '1/4 cup finely chopped onion', '1/2 cup flat-leaf parsley sprigs', '1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached', '1 Tbsp vegetable oil', '3 Tbsp black truffle butter, softened', 'Garnish: chopped celery leaves']

Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

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