Celery Root Remoulade with Scallops and Caviar

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  • Servings: 4 first-course servings

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  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • 1 pound celery root—quartered, peeled and cut on a mandoline into thin julienne strips
  • Salt and freshly ground pepper
  • Four 2-ounce sea scallops
  • Pinch of cayenne
  • 1 tablespoon melted butter
  • Osetra caviar, for garnish

How to make this recipe

  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.

  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.

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

Contributed By Photo © James Baigrie Published December 2004

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