Celery Root Remoulade and Pan-Seared Sea Scallops

• 1/2 cup mayonnaise
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped yellow bell pepper
• 1 tablespoon finely chopped drained capers
• 1 tablespoon Dijon mustard
• 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves, or to taste
• 2 teaspoons finely chopped fresh chives
• 1 1/2 teaspoons fresh lemon juice, or to taste
• a 1 1/4-pound celery root (sometimes called celeriac)
• 1 pound small sea scallops (about 30)
• 1 tablespoon olive oil

1. In a bowl stir together sauce ingredients and season with salt and pepper.
2. (Sauce may be made 2 days ahead and chilled, covered.)
3. With a sharp knife peel celery root and cut into thin matchsticks.
4. Add celery root to sauce with salt and pepper to taste and toss.
5. Remove tough muscle from side of each scallop if necessary and pat scallops dry.
6. Season scallops with salt and pepper.
7. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side.
8. Transfer scallops as sauteed with tongs to a plate.
9. Mound celery root remoulade in center of each of 6 plates and arrange scallops around it.
10. Garnish celery root remoulade and scallops with chives and tarragon.

mayonnaise, red bell pepper, yellow bell pepper, capers, mustard, tarragon, fresh chives, lemon juice, celery root, olive oil

Taken from www.epicurious.com/recipes/food/views/celery-root-remoulade-and-pan-seared-sea-scallops-14494 (may not work)