Recipe - Celery Root Remoulade And Pan-Seared Sea Scallops

FOR REMOULADE SAUCE
One half cup Mayonnaise
One half cup Finely chopped red bell
pepper
One half cup Finely chopped yellow bell
pepper
1 tablespoon Finely chopped drained
capers
1 tablespoon Dijon mustard
1 tablespoon Plus 1 teaspoon finely
chopped fresh, or to taste
tarragon leaves
2 teaspoon Finely chopped fresh chives
1 One half teaspoon Fresh lemon juice; or to
taste
1 One fourth pound Celery root
1 pound Small sea scallops (about
30)
1 tablespoon Olive oil

GARNISH
Chopped fresh chives
Tarragon leaves

Make sauce:

In a bowl stir together sauce ingredients and season with salt and pepper.
Sauce may be made 2 days ahead and chilled, covered.

With a sharp knife peel celery root and cut into thin match sticks. Add
celery root to sauce with salt and pepper to taste and toss.

Remove tough muscle from side of each scallop if necessary and pat scallops
dry. Season scallops with salt and pepper.

In a large nonstick skillet heat oil over moderately high heat until hot
but not smoking and saute scallops in batches without crowding, turning
them once, until golden and just cooked through, about 2 minutes on each
side. Transfer scallops as sauteed with tongs to a plate.

Mound celery root remoulade in center of each of 6 plates and arrange
scallops around it. Garnish celery root remoulade and scallops with chives
and tarragon.

Yield: 6 first course servings

Recipe by: Cooking Live Show #CL9004

Posted to MCRecipe Digest V1 #905 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997