| Scallop Salad with Celery Root Remoulade
American Contemporary
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| Ingredients |
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2 heads celery root
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
3 tablespoons heavy cream
1 head butter lettuce, leaves separated and cleaned
Salt and freshly ground pepper
1 tablespoon olive oil
12 Sea scallops
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Steps
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| 1 | Add salt to pot of water and heat to boil. Peel celery root with small knife or vegetable peeler. Cut into fine julienne with a mandolin or kitchen knife. |
| | 2 | Blanche the celery root in the boiling water for approximately 10 seconds and cool quickly by plunging into ice water. Drain and dry well. |
| | 3 | Whisk together vinegar, mustard, and cream. Season with salt and pepper. Coat celery root with this dressing and let sit at room temperature. |
| | 4 | Season scallops with salt and pepper. Heat olive oil in sauté pan. Add scallops and sear, approximately 15 seconds on each side. Drain on paper towel. |
| | 5 | Place salad leaves on 4 plates. Place a mound of celery root in center of each plate and arrange 3 scallops around the remoulade. Can be served warm. |
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| Yield |
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original recipe yield: 4 Servings
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