Celery Root Remoulade with Scallops and Caviar

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
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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 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.

That's it — enjoy your meal!