Name: Scallops with celery root salad
Yield: Serves 8
Cuisine: American
Ingredients: Chervil or dill sprigs, for garnish; 2 tablespoons each whole-grain and smooth Dijon mustard; ¼ cup (60 ml) buttermilk; 1 large celery root (1 to 1½ pounds/455 to 680 g); 1 cup (240 ml) mayonnaise; 8 jumbo (under 10 per pound/455 g) dry-packed day-boat scallops, side muscle removed; 2 tablespoons olive oil; Fine sea salt and freshly ground pepper; 2 teaspoons sherry vinegar or brown rice vinegar; 1 tablespoon fresh lemon juice; 3 to 4 ounces (85 to 115 g) fresh salmon roe (or sturgeon caviar if you’re feeling flush!); Big pinch of hot pimentón (Spanish smoked paprika) or cayenne pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This makes a beautiful first course. The key with this dish is to use absolutely fresh, dry-packed day-boat scallops. Pick celery root that are heavy for their size, as these won’t have a cavity in the center.

Ingredients

1 large celery root (1 to 1½ pounds/455 to 680 g)
1 cup (

Method

Peel, thinly slice, and cut the celery root into julienne. (A mandoline makes this an easier task.) In a pot of boiling salted water, blanch the celery root for 10 seconds, then immediately drain and put into a bowl of ice water to stop the cooking. Drain again and gently roll the celery root on a clean tea towel to dry it off a bit.

In a medium bowl, whisk together the mayonnaise, butt