Celery Root Remoulade And Pan-Seared Sea Scallops
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Celery Root Remoulade And Pan-Seared Sea Scallops
  Celery    Scallops    Roots  
Last updated 6/12/2012 1:12:42 AM. Recipe ID 40790. Report a problem with this recipe.
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      Title: Celery root remoulade and pan-seared sea scallops
 Categories: Cooking liv, Import
      Yield: 1 Servings
MMMMM--------------------FOR REMOULADE SAUCE-------------------------
    1/2 c  Mayonnaise
    1/2 c  Finely chopped red bell
    1/2 c  Finely chopped yellow bell
      1 tb Finely chopped drained
      1 tb Dijon mustard
      1 tb Plus 1 teaspoon finely
           -chopped fresh, or to taste
           -tarragon leaves
      2 ts Finely chopped fresh chives
  1 1/2 ts Fresh lemon juice; or to
  1 1/4 lb Celery root
      1 lb Small sea scallops (about
      1 tb Olive oil

           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 non-stick 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
  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

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Recipe ID 40790 (Apr 03, 2005)

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