| 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 |
tb |
Finely chopped drained capers |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Plus 1 teaspoon finely chopped fresh, or to taste tarragon leaves |
| 2 |
ts |
Finely chopped fresh chives |
| 1 1/2 |
ts |
Fresh lemon juice; or to taste |
| 1 1/4 |
lb |
Celery root |
| 1 |
lb |
Small sea scallops (about 30) |
| 1 |
tb |
Olive oil |
|
|
Chopped fresh chives |
|
|
Tarragon leaves |
INSTRUCTIONS
FOR REMOULADE SAUCE
GARNISH
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
A Message from our Provider:
“Better to face the truth now, than after death”