Sea Scallops with Celery Root and Meyer Lemon Salad

scallops

Recipe by Sara Dickerman, Photograph by Michael Graydon & Nikole Herriott

Pick a small to medium celery 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. ~ Bon Appétit

GET THE RECIPE HERE

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Categories: Mains, Recipes

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