Scallops with Celery Root Salad

This makes a beautiful starter course. The key is to use absolutely fresh dayboat, or dry-pack, scallops. The salad here is one of my favorites and is delicious on its own. Celery root can also vary widely. Pick one that is heavy for its size, which means there won’t be a hole in the center. Taste the celery root after cutting, and if it seems tough or too strongly flavored then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch.