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Celery Root Remoulade And Pan-seared Sea Scallops

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

1/2 c Mayonnaise
1/2 c Finely chopped red bell
pepper
1/2 c Finely chopped yellow bell
pepper
1 T Finely chopped drained
capers
1 T Dijon mustard
1 T Plus 1 teaspoon finely
chopped fresh or to
taste
tarragon leaves
2 t Finely chopped fresh chives
1 1/2 t Fresh lemon juice, or to
taste
1 1/4 lb Celery root
1 lb Small sea scallops, about
30
1 T Olive oil
Chopped fresh chives
Tarragon leaves

INSTRUCTIONS

Make sauce:  In a bowl stir together sauce ingredients and season with
salt and  pepper. Sauce may be made 2 days ahead and chilled, covered.
With a sharp knife peel celery root and cut into thin match sticks.
Add celery root to sauce with salt and pepper to taste and toss.
Remove tough muscle from side of each scallop if necessary and pat
scallops dry. Season scallops with salt and pepper.  In a large
non-stick skillet heat oil over moderately high heat until  hot but not
smoking and saute scallops in batches without crowding,  turning them
once, until golden and just cooked through, about 2  minutes on each
side. Transfer scallops as sauteed with tongs to a  plate.  Mound
celery root remoulade in center of each of 6 plates and arrange
scallops around it. Garnish celery root remoulade and scallops with
chives and tarragon.  Yield: 6 first course servings  Recipe by:
Cooking Live Show #CL9004  Posted to MC-Recipe Digest V1 #905 by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 678
Calories From Fat: 479
Total Fat: 54.3g
Cholesterol: 30.6mg
Sodium: 1466.2mg
Potassium: 375.7mg
Carbohydrates: 49.6g
Fiber: 4.2g
Sugar: 12.4g
Protein: 5g


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