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 DickermanPhotographer 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 notes

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