Celery Root Remoulade and Pan-Seared Sea Scallops
| Yield: | 1 Servings |
| Categories: |
| FOR REMOULADE SAUCE | ||
| 1/2 | c | Mayonnaise |
| 1/2 | c | Finely chopped red bell pepper |
| 1/2 | c | Finely chopped yellow bell pepper |
| 1 | tb | Finely chopped drained capers |
| 1 | tb | Dijon mustard |
| 1 | tb | Plus 1 teaspoon finely chopped fresh, or to taste tarragon leaves |
| 2 | ts | Finely chopped fresh chives |
| 1 1/2 | ts | Fresh lemon juice; or to taste |
| 1 1/4 | lb | Celery root |
| 1 | lb | Small sea scallops (about 30) |
| 1 | tb | Olive oil |
| GARNISH | ||
| Chopped fresh chives | ||
| Tarragon leaves |
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