Celery Root Remoulade with Scallops and Caviar

Ingredients

1. 1/2 cup mayonnaise
2. 2 tablespoons Dijon mustard
3. 1 tablespoon fresh lemon juice
4. 2 tablespoons chopped parsley
5. 1 pound celery root—quartered, peeled and cut on a mandoline into thin julienne strips
6. Salt and freshly ground pepper
7. Four 2-ounce sea scallops
8. Pinch of cayenne
9. 1 tablespoon melted butter
10. Osetra caviar, for garnish

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.