Grilled Scallops with Celery Root Salad
8 servings
30 minutes
Grilled scallops with celery root salad is an exquisite French dish embodying a balance of flavor and texture. Tender sea scallops infused with the aroma of olive oil and paprika develop an appetizing golden crust on the grill, while the crunchy celery root salad adds freshness and a hint of spiciness. This recipe draws from the traditions of French haute cuisine, where simple yet quality ingredients transform into true gastronomic masterpieces. Served immediately after preparation, the dish reveals its full depth of flavor – the creamy notes of the scallops blend with the sharp and tangy hints of the sauce. It is perfect for both an elegant dinner and a light summer lunch, offering a delicate interplay of textures and aromas that can captivate even the most discerning gourmets.
1
In a bowl, mix mayonnaise, buttermilk, both mustards, lemon juice, sherry vinegar, salt, and pepper. Add the peeled and thinly sliced celery. Mix well, cover with plastic wrap, and refrigerate for 1 hour.
- Mayonnaise: 240 g
- Buttermilk: 2.5 tablespoons
- Dijon mustard: 2 tablespoons
- Grainy mustard: 2 tablespoons
- Lemon juice: 1 tablespoon
- Sherry vinegar: 2 teaspoons
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Celery root: 600 g
2
Preheat the grill or barbecue.
3
Mix olive oil and paprika and brush the scallops (they should be large). Place on the grill and cook for about 2 minutes on each side until done.
- Extra virgin olive oil: 2 tablespoons
- Cayenne pepper: 0.3 teaspoon
- Sea scallops: 8 pieces
4
Use a slotted spoon to distribute the salad into 8 plates, then top with scallops. Serve immediately.