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Sea Scallops with Celery Root and Meyer Lemon Salad
4
Steps
- Supreme lemons, reserving peel. Chop lemon flesh and transfer to a small bowl. Very finely chop peel until you have about 1 Tbsp.; add to bowl with chopped lemon. Juice remaining lemon and add 2 Tbsp. to lemon mixture, along with mustard, oil, and capers. (If you're working with a conventional lemon, stir in zest and juice here.) Season mixture with fine sea salt and pepper and more lemon juice, if needed.
- Season scallops with fine sea salt and pepper. Heat neutral oil in a nonstick pan over medium-high. Pat scallops dry and sear in pan, spacing scallops 1" apart (you may need to work in batches). Cook, undisturbed, until underside is caramel brown, about 1 minute. Turn scallops and cook until warmed through but still a bit translucent in the center, about 1 minute.
- Toss celery root, parsley, and lemon mixture in a medium bowl. Season with fine sea salt and pepper, if desired. Serve salad with scallops; sprinkle with flaky sea salt and garnish with lemon wedges.
Originally published at Bonappetit.com. Reproduced for personal collection.
