Celery Root Remoulade with Scallops and Caviar Recipe

Name: Celery Root Remoulade with Scallops and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon fresh lemon juice; 2 tablespoons chopped parsley; 1 pound celery rootquartered, peeled and cut on a mandoline into thin julienne strips; Salt and freshly ground pepper; Four 2-ounce sea scallops; Pinch of cayenne; 1 tablespoon melted butter; Osetra caviar, for garnish

Servings: persons

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
1 pound celery rootquartered, peeled and cut on a mandoline into thin julienne strips
Salt and freshly ground pepper
Four 2-ounce sea scallops
Pinch of cayenne
1 tablespoon melted butter
Osetra caviar, for garnish

1
In a medium bowl, combine the mayonnaise with the mustard, lemon juice and parsley.
2
Fold in the celery root and season with salt and pepper.
3
Cover and refrigerate until chilled, at least 1 hour.
4
Preheat the broiler.
5
Cut each scallop crosswise into 3 slices.
6
On a baking sheet, arrange each scallop like a clover leaf, overlapping the slices slightly.
7
Add the cayenne to the butter; brush on the scallops.
8
Season with salt and pepper and broil until heated through, 1 minute.
9
Mound the celery remoulade on plates and set the scallop clovers on top.
10
Garnish with caviar and serve.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, and more.

Yes, Celery Root Remoulade with Scallops and Caviar 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.

Celery Root Remoulade with Scallops and Caviar

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