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Scallops With Celery Root Salad

Photo: France Ruffenach
Yield Makes 8 servings
Plate grilled jumbo scallops on a bed of celery root rémoulade, a cool and creamy French sauce spiked with mustard. For a truly over-the-top experience, garnish each scallop with a spoonful of caviar and pair with Sauvignon Blanc. 

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sherry vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large celery root (about 1 to 1 1/2 pounds), peeled and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon hot paprika or cayenne pepper
  • 8 jumbo dry-pack fresh scallops
  • Garnishes: caviar, dill sprigs

How to Make It

  1. Combine mayonnaise and next 7 ingredients until well-blended. Stir in celery root. Cover and refrigerate at least 1 hour.

  2. Combine olive oil and paprika; brush on scallops. Broil, sear, or grill scallops about 1 to 2 minutes per side or until heated through.

  3. With a slotted spoon, divide celery root evenly among 8 plates, and top each with a scallop. Garnish, if desired. Serve immediately.

  4. Chef John Recommends: A smooth, barrel-aged Sauvignon Blanc to complement the sweet scallops and creamy celery root salad. Alternative Pours: A Chardonnay or Pinot Blanc that has seen some wood. Or one of the "meritage" whites--handcrafted wines from Bordeaux grapes--being made in California, such as Caymus Conundrum.