© James Baigrie
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4 first-course servings

How to Make It

Step 1    

In a medium bowl, combine the mayonnaise with the mustard, lemon juice and parsley. Fold in the celery root and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Step 2    

Preheat the broiler. Cut each scallop crosswise into 3 slices. On a baking sheet, arrange each scallop like a clover leaf, overlapping the slices slightly. Add the cayenne to the butter; brush on the scallops. Season with salt and pepper and broil until heated through, 1 minute.

Step 3    

Mound the celery remoulade on plates and set the scallop clovers on top. Garnish with caviar and serve.

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