Rutabaga and Celeriac Puree with Seared Scallops

Spotted this on the Kitchn the other day and made it tonight.  The Rutabaga and Celeriac Puree with Seared Scallops was wonderful! 

I have a few notes though...

1. I used Vegetable broth.  I think you could use a little less for a slightly thicker puree...maybe 3-3 1/2 cups instead of 4. 
2. I think the sour cream could be cut in half at least.  Also, I used a hand/smoothie blender which worked great.
3. The scallops took longer than 1 1/2 minutes per side. 
4. There was MUCH more puree than needed, even with a generous portion.  I will probably eat it like a soup for leftovers.  I would reduce the puree ingredients in 1/2 next time.
5. I also think this could use a sprinkling of thinly sliced scallions at the end.  Or, a little basil oil drizzle maybe?
6. Didn't serve this with anything.  Didn't need to.