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Scallop Recipe

Name: Emporium Kitchen & Wine Markets Scallop Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces Fresh sea scallops; 1 tsp Salt; 1 tsp Black pepper; 2 tbsp Olive oil; 4 tbsp Unsalted butter; 1 medium Celery root; 1 cup Mayonnaise; 1 tbsp Dijon mustard; 2 tbsp Lemon juice; 1 tsp Salt; 1 tsp Black pepper; 2 pieces Celery stalks; 1 cup White vinegar; 1 cup Water; 2 tbsp Sugar; 1 tbsp Salt

Inspired by Emporium Kitchen & Wine Market

Time1h

Serves4

celery root remoulade, brown butter, pickled celery

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Frequently paired with

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FROMAGE & JARDIN

Campari clarifié au Boursin, Gin, Lillet Blanc

herbal · rich · bittersweet

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Ingredients

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Scallops

12 pieces Fresh sea scallops

1 tsp Celtic sea salt

1 tsp black pepper

2 tbsp olive oil

4 tbsp Unsalted butter

Celery Root Remoulade

1 medium Celery root

1 cup Mayonnaise

1 tbsp Dijon mustard

2 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

Pickled Celery

2 pieces Celery stalks

1 cup White vinegar

1 cup Water

2 tbsp sugar

1 tbsp Celtic sea salt

Method

Pickled Celery Preparation

Prepare the Pickle Brine

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and then remove from heat.

Pickle the Celery

Slice the celery stalks thinly and add to the hot brine. Allow it to cool, then refrigerate for at least 1 hour.

Celery Root Remoulade Preparation

Prepare the Celery Root

Peel and julienne the celery root. Place into a bowl with lemon juice to prevent browning.

Mix the Remoulade

In a separate bowl, combine mayonnaise, Dijon mustard, salt, and black pepper. Fold in the julienned celery root until well coated. Chill until ready to serve.

Scallops Preparation

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Season scallops with salt and black pepper. Sear them for about 2-3 minutes on each side until golden brown.

Make Brown Butter

In the same skillet, add unsalted butter and cook until it turns golden brown and has a nutty aroma. Be careful not to burn it.

Assembly

Plate the Dish

On each plate, add a generous scoop of celery root remoulade, top with seared scallops, drizzle with brown butter, and garnish with pickled celery.