Celery root remoulade and pan-seared sea scallops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| ½ | cup | Finely chopped red bell pepper |
| ½ | cup | Finely chopped yellow bell pepper |
| 1 | tablespoon | Finely chopped drained capers |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Plus 1 teaspoon finely chopped fresh, or to taste tarragon leaves |
| 2 | teaspoons | Finely chopped fresh chives |
| 1½ | teaspoon | Fresh lemon juice; or to taste |
| 1¼ | pounds | Celery root |
| 1 | pounds | Small sea scallops (about 30) |
| 1 | tablespoon | Olive oil |
| Chopped fresh chives | ||
| Tarragon leaves | ||
Directions
FOR REMOULADE SAUCE
GARNISH
Make sauce:
In a bowl stir together sauce ingredients and season with salt and pepper.
Sauce may be made 2 days ahead and chilled, covered.
With a sharp knife peel celery root and cut into thin match sticks. Add celery root to sauce with salt and pepper to taste and toss.
Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops in batches without crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sauteed with tongs to a plate.
Mound celery root remoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root remoulade and scallops with chives and tarragon.
Yield: 6 first course servings
Recipe by: Cooking Live Show #CL9004 Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997