Scallops With Celery Root Salad

• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons sherry vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 large celery root (about 1 to 1 1/2 pounds), peeled and cut into thin strips
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon hot paprika or cayenne pepper
• 8 jumbo dry-pack fresh scallops
• Garnishes: caviar, dill sprigs

1. Combine mayonnaise and next 7 ingredients until well-blended. Stir in celery root. Cover and refrigerate at least 1 hour.
2. Combine olive oil and paprika; brush on scallops. Broil, sear, or grill scallops about 1 to 2 minutes per side or until heated through.
3. With a slotted spoon, divide celery root evenly among 8 plates, and top each with a scallop. Garnish, if desired. Serve immediately.
4. Chef John Recommends: A smooth, barrel-aged Sauvignon Blanc to complement the sweet scallops and creamy celery root salad. Alternative Pours: A Chardonnay or Pinot Blanc that has seen some wood. Or one of the "meritage" whites--handcrafted wines from Bordeaux grapes--being made in California, such as Caymus Conundrum.

mayonnaise, buttermilk, mustard, wholegrain mustard, lemon juice, sherry vinegar, salt, freshly ground black pepper, celery root, extravirgin olive oil, paprika, dill sprigs

Taken from www.myrecipes.com/recipe/scallops-with-celery-root-salad (may not work)