Scallops With Celery Root Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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