Scallop Salad with Celery Root Remoulade

American Contemporary

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
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.

servings  use metric
original recipe yield: 4 Servings

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