Jean-Georges' Celery Root Remoulade with Scallops and Caviar

By BobD

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

Preparation

Step 1

In a medium bowl, combine the mayonnaise with the mustard, lemon juice and parsley. Fold in the celery root and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Preheat the broiler. Cut each scallop crosswise into 3 slices. On a baking sheet, arrange each scallop like a clover leaf, overlapping the slices slightly. Add the cayenne to the butter; brush on the scallops. Season with salt and pepper and broil until heated through, 1 minute.

Mound the celery remoulade on plates and set the scallop clovers on top. Garnish with caviar and serve.