Celery Root Remoulade and Pan-Seared Sea Scallops

Celery Root Remoulade and Pan-Seared Sea Scallops Ingredients

FOR REMOULADE SAUCE	1 1/2 ts Fresh lemon juice; or to
1/2 c Mayonnaise	1 1/4 lb Celery root
1/2 c Finely chopped red bell	1 lb Small sea scallops (about
1/2 c Finely chopped yellow bell	1 tb Olive oil
1 tb Finely chopped drained	GARNISH
1 tb Dijon mustard	Chopped fresh chives
1 tb Plus 1 teaspoon finely	Tarragon leaves
2 ts Finely chopped fresh chives

Instructions for Celery Root Remoulade and Pan-Seared Sea Scallops

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" on Nov 12, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Chives	Dijon Mustard	Lemon
Mayonnaise	Olive Oil	Scallop	Tarragon

for flavor and categorization

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