My F&W
quick save (...)
Celery Root Remoulade with Scallops and Caviar
© James Baigrie

Celery Root Remoulade with Scallops and Caviar

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4 first-course servings
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.