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Celery Root Remoulade with Scallops and Caviar
© James Baigrie

Celery Root Remoulade with Scallops and Caviar

  • ACTIVE: 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.