SEA SCALLOPS WITH CELERY ROOT AND MEYER LEMON SALAD

ABOUT 10 MINUTES

4 SERVINGS

Celery root can look pretty imposing in the market: with bumpy, gnarled skin, it can be anywhere from the size of a tennis ball to that of a bowling ball (a candlepin bowling ball, at least). But the best celery roots aren’t too big; the giants tend to have spongy centers. Instead, pick a small to medium root and peel off its hide with a sharp knife. Inside you’ll find ivory-green flesh that’s crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

•  2 Meyer lemons, plus more for garnish, or 1 tablespoon finely grated conventional lemon zest plus 2 tablespoons lemon juice

•  2 teaspoons Dijon mustard

•  2 tablespoons olive oil

•  1 tablespoon capers, soaked and drained if packed in salt, rinsed if packed in vinegar, chopped

•  Fine sea salt and freshly ground black pepper to taste

•  12 large dry-pack sea scallops

•  1 tablespoon neutral oil, such as canola or grapeseed

•  6 cups finely julienned peeled celery root (from about 1 softball-size celery root)

•  ¼ cup fresh parsley leaves and tender stems (about ¼ bunch)

•  Flaky sea salt to finish

Supreme the lemons, reserving the peel. Chop the lemon flesh and transfer it to a small bowl. Very finely chop the peel until you have about 1 tablespoon; add to the bowl with the chopped lemon. Juice the remaining lemon and add 2 tablespoons to the lemon mixture, along with the mustard, oil, and capers. (If you’re working with a conventional lemon, stir in the zest and juice here.) Season the mixture with fine sea salt and pepper and more lemon juice, if needed.

Season the sea scallops with fine sea salt and a bit of pepper. Heat the neutral oil in a nonstick pan over medium-high heat. Pat the scallops dry and sear them in the pan, leaving 1 inch of clearance between the scallops (you may need to work in batches). Cook, undisturbed, until the underside is caramel brown, about 1 minute. Turn the scallops and cook until warmed through but still a bit translucent in the center, another minute.

In a medium bowl, toss the celery root with the parsley leaves and stems and dress it with the Meyer lemon mixture. Season with additional fine sea salt and pepper, if desired. Serve the salad with the scallops, finished with flaky sea salt and garnished with Meyer lemon wedges.