Celery Root Remoulade with Scallops and Caviar

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Ingredients

  1. 1/2 cup mayonnaise
  2. 2 tablespoons Dijon mustard
  3. 1 tablespoon fresh lemon juice
  4. 2 tablespoons chopped parsley
  5. 1 pound celery root—quartered, peeled and cut on a mandoline into thin julienne strips
  6. Salt and freshly ground pepper
  7. Four 2-ounce sea scallops
  8. Pinch of cayenne
  9. 1 tablespoon melted butter
  10. Osetra caviar, for garnish

Description

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