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

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