Scallops With Celery Root Salad

Yield: Makes 8 servings

Ingredients

• 1  cup  mayonnaise
• 1/4  cup  buttermilk
• 2  tablespoons  Dijon mustard
• 2  tablespoons  whole-grain mustard
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  sherry vinegar
• 1/4  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 1  large celery root (about 1 to 1 1/2 pounds), peeled and cut into thin strips
• 2  tablespoons  extra-virgin olive oil
• 1/4  teaspoon  hot paprika or cayenne pepper
• 8  jumbo dry-pack fresh scallops
• Garnishes: caviar, dill sprigs

Preparation

Combine mayonnaise and next 7 ingredients until well-blended. Stir in celery root. Cover and refrigerate at least 1 hour.

Combine olive oil and paprika; brush on scallops. Broil, sear, or grill scallops about 1 to 2 minutes per side or until heated through.

With a slotted spoon, divide celery root evenly among 8 plates, and top each with a scallop. Garnish, if desired. Serve immediately.

Chef John Recommends: A smooth, barrel-aged Sauvignon Blanc to complement the sweet scallops and creamy celery root salad. Alternative Pours: A Chardonnay or Pinot Blanc that has seen some wood. Or one of the "meritage" whites--handcrafted wines from Bordeaux grapes--being made in California, such as Caymus Conundrum.