Sea Scallops With Celery Root and Meyer Lemon Salad

Name: Sea Scallops With Celery Root and Meyer Lemon Salad
Yield: 4 Servings
Ingredients: 2 Meyer lemons, plus more for garnish, or 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 tablespoons olive oil; 1 tablespoon capers, soaked and drained if packed in salt, rinsed if packed in vinegar, chopped; Fine sea salt, freshly ground black pepper; 12 large dry-pack sea scallops; 1 tablespoon neutral oil, such as canola or grapeseed; 6 cups finely julienned peeled celery root (from about 1 softball-size celery root); ¼ cup parsley leaves with tender stems; Flaky sea salt

By Sara DickermanPhotography by Michael Graydon Nikole Herriott

December 26, 2015

Image may contain Dish Food Meal Platter Seasoning and Plant

Michael Graydon + Nikole Herriott

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Recipe information

Yield
4 Servings

Ingredients

2 Meyer lemons, plus more for garnish, or 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 tablespoons olive oil

1 tablespoon capers, soaked and drained if packed in salt, rinsed if packed in vinegar, chopped

Fine sea salt, freshly ground black pepper

12 large dry-pack sea scallops

1 tablespoon neutral oil, such as canola or grapeseed

6 cups finely julienned peeled celery root (from about 1 softball-size celery root)

¼ cup parsley leaves with tender stems

Flaky sea salt

Preparation

Step 1
Supreme lemons, reserving peel. Chop lemon flesh and transfer to a small bowl. Very finely chop peel until you have about 1 Tbsp.; add to bowl with chopped lemon. Juice remaining lemon and add 2 Tbsp. to lemon mixture, along with mustard, oil, and capers. (If you're working with a conventional lemon, stir in zest and juice here.) Season mixture with fine sea salt and pepper and more lemon juice, if needed.
Step 2
Season scallops with fine sea salt and pepper. Heat neutral oil in a nonstick pan over medium-high. Pat scallops dry and sear in pan, spacing scallops 1" apart (you may need to work in batches). Cook, undisturbed, until underside is caramel brown, about 1 minute. Turn scallops and cook until warmed through but still a bit translucent in the center, about 1 minute.
Step 3
Toss celery root, parsley, and lemon mixture in a medium bowl. Season with fine sea salt and pepper, if desired. Serve salad with scallops; sprinkle with flaky sea salt and garnish with lemon wedges.

TagsScallop Shellfish Seafood Celery Root Root Vegetable Vegetable Meyer Lemon Lemon Citrus Fruit Main Starter Dairy Free Gluten Free Keto Sear Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes