Celery Root Remoulade and Pan-Seared Sea Scallops

Name: Celery Root Remoulade and Pan-Seared Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped yellow bell pepper; 1 tablespoon finely chopped drained capers; 1 tablespoon Dijon mustard; 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves, or to taste; 2 teaspoons finely chopped fresh chives; 1 1/2 teaspoons fresh lemon juice, or to taste; a 1 1/4-pound celery root (sometimes called celeriac); 1 pound small sea scallops (about 30); 1 tablespoon olive oil

Servings: persons

1/2 cup mayonnaise
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1 tablespoon finely chopped drained capers
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves, or to taste
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons fresh lemon juice, or to taste
a 1 1/4-pound celery root (sometimes called celeriac)
1 pound small sea scallops (about 30)
1 tablespoon olive oil

1
In a bowl stir together sauce ingredients and season with salt and pepper.
2
(Sauce may be made 2 days ahead and chilled, covered.)
3
With a sharp knife peel celery root and cut into thin matchsticks.
4
Add celery root to sauce with salt and pepper to taste and toss.
5
Remove tough muscle from side of each scallop if necessary and pat scallops dry.
6
Season scallops with salt and pepper.
7
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side.
8
Transfer scallops as sauteed with tongs to a plate.
9
Mound celery root remoulade in center of each of 6 plates and arrange scallops around it.
10
Garnish celery root remoulade and scallops with chives and tarragon.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped yellow bell pepper, 1 tablespoon finely chopped drained capers, and more.

Yes, Celery Root Remoulade and Pan-Seared Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!