Sea Scallop Salad with Celery and Spicy Vinaigrette

1. 1

   Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.

2. 2

   Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it.

3. 3

   Mix the olive oil and the lemon juice together, add the cayenne pepper.

4. 4

   Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.

5. 5

   On a plate place the mache leaves around like the petals of a flower.

6. 6

   Place the celery root salad in the middle and slide the scallops off the foil on top of the celery.

7. 7

   Sprinkle a little more spicy dressing on top and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.