Name: Sea Scallop Salad with Celery And Spicy Vinaigrette
Ingredients: 8 Jumbo sea scallops; 1 Celery root; thinly julienned; 2 tb Mayonnaise; 1 ts Mustard; 2 oz Olive oil; 1 Lemon; juiced; 1 pn Cayenne pepper; Salt; to taste; Freshly-ground black pepper; 1 c Mache leaves

You can do little for the welfare of your children once you have lost your authority over them. Don't allow them by your lightness, weakness, and folly, to trample upon you; but keep up so much authority that your word may be a law unto them. Nevertheless, do not let your authority be strained with such harshness and fierceness as may discourage your children. To treat our children like slaves, and with such rigor that they shall always tremble and abhor the idea of coming into our presence, is very unlike our heavenly Father.

Cotton Mather

CATEGORY	CUISINE	TAG	YIELD
		Dujour09	4	servings

INGREDIENTS

8		Jumbo sea scallops
1		Celery root; thinly julienned
2	tb	Mayonnaise
1	ts	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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