Celery Root Remoulade with Scallops and Caviar

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By
Jean-Georges Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad.

Food & Wine's Editorial Guidelines
Updated on February 28, 2020
Celery Root Remoulade with Scallops and Caviar
Photo: © James Baigrie
Active Time:
30 mins
Total Time:
1 hr 30 mins
Yield:
4 1-course servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons chopped parsley

  • 1 pound celery root—quartered, peeled and cut on a mandoline into thin julienne strips

  • Salt and freshly ground pepper

  • Four 2-ounce sea scallops

  • Pinch of cayenne

  • 1 tablespoon melted butter

  • Osetra caviar, for garnish

Directions

  1. In a medium bowl, combine the mayonnaise with the mustard, lemon juice and parsley. Fold in the celery root and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

  2. Preheat the broiler. Cut each scallop crosswise into 3 slices. On a baking sheet, arrange each scallop like a clover leaf, overlapping the slices slightly. Add the cayenne to the butter; brush on the scallops. Season with salt and pepper and broil until heated through, 1 minute.

  3. Mound the celery remoulade on plates and set the scallop clovers on top. Garnish with caviar and serve.

Originally appeared: December 2004

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