Recipes Appetizers Celery Root Remoulade with Scallops and Caviar Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on February 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 1-course servings Ingredients 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 Directions 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. 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. Mound the celery remoulade on plates and set the scallop clovers on top. Garnish with caviar and serve. Rate it Print