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Ingredientes
- 1/2 c. Mayonnaise
- 1/2 c. Finely minced red bell pepper
- 1/2 c. Finely minced yellow bell pepper
- 1 Tbsp. Finely minced liquid removed capers
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Plus 1 tsp. finely minced fresh, or possibly to taste tarragon leaves
- 2 tsp Finely minced fresh chives
- 1 1/2 tsp Fresh lemon juice, or possibly to taste
- 1 1/4 lb Celery root
- 1 lb Small sea scallops (about 30)
- 1 Tbsp. Extra virgin olive oil Minced fresh chives Tarragon leaves
Direcciones
- 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 in 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 till warm but not smoking and saute/fry scallops in batches without crowding, turning them once, till golden brown and just cooked through, about 2 min 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 779g | |
| Calories 1401 | |
| Calories from Fat 981 | 70% |
| Total Fat 110.98g | 139% |
| Saturated Fat 15.22g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 1741mg | 73% |
| Potassium 1856mg | 53% |
| Total Carbs 22.98g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.36g | 2% |
| Protein 78.65g | 126% |
