| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour09 | 4 | Servings | ||
INGREDIENTS
| 8 | Jumbo sea scallops | |
| 1 | Celery root, thinly | |
| julienned | ||
| 2 | T | Mayonnaise |
| 1 | t | Mustard |
| 2 | oz | Olive oil |
| 1 | Lemon, juiced | |
| 1 | pn | Cayenne pepper |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| 1 | c | Mache leaves |
INSTRUCTIONS
Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern. Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked. On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9376) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Remi Lauvand Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 148
Total Fat: 16.7g
Cholesterol: 1.9mg
Sodium: 141.1mg
Potassium: 20.9mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: <1g