Grilled Scallops with Celery Root Salad
Appetizers • French
Description
You can top the scallops with a small amount of black caviar.
Ingredients
- Mayonnaise 10 oz
- Buttermilk 2½ tablespoons
- Dijon Mustard 2 tablespoons
- Dijon Mustard 2 tablespoons
- Meyer Lemon Juice 1 tablespoon
- Champagne Vinegar 2 teaspoons
- Salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Celery salt 20 oz
- Olive Oil 2 tablespoons
- Cayenne Pepper ¼ teaspoon
- Scallops 8 pieces
Step-by-Step Guide
Step 1
In a bowl, mix together the mayonnaise, buttermilk, both mustards, lemon juice, sherry vinegar, salt, and pepper. Add the peeled and thinly sliced celery root. Mix well, cover with plastic wrap, and refrigerate for 1 hour.
Step 2
Preheat the grill or barbecue.
Step 3
Mix the olive oil and cayenne pepper and brush it on the scallops (the scallops should be large). Place them on the grill and cook for about 2 minutes on each side until done.
Step 4
Using a slotted spoon, divide the salad among 8 plates, and top with the scallops. Serve immediately.
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