Scallop Salad with Celery Root Remoulade

---

Serves 4.

• 2 heads of Celery Root
• Pot of Salted Boiling Water
• 3/4 oz. Sherry Vineger
• 2 Tablespoons of Dijon Mustard
• 1 1/2 oz. Cream
• Salad Leaves, cleaned and washed
• Salt and Pepper
• Olive Oil
• 12 oz. Sea Scallops (approx. 3 each per person )

Preparation: 1. Peel the Celery root with small knife or vegetable peeler. Cut into a fine julienne wth a mandolin or kitchen knife.

2. Blanche the celery root in the boiling water for approx. 10 seconds and cool quickly by plunging into ice water. Drain and dry well.

3. Combine vineger, mustard, and cream and whisk well until incorporated. Season with salt and pepper. Dress the celery root with the dressing and let sit out at room tempature.

4. Season Scallops with salt and pepper. Heat a saute pan with a tablespoon of Olive Oil and sear the scallops, approx. 15 seconds on each side. Drain on a paper towel.
5. Place Salad leaves on plate. Place the celery root in the center of the plate and arrange the scallops around the remoulade. Can be served warm.

Copyright © 1996 StarChefs All rights reserved.