Celery Root Remoulade with Scallops and Caviar
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- 1 pound celery root—quartered, 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
Instructions
Celery Root Remoulade with Scallops and Caviar serves 4 original recipe by Food & Wine.
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