Recipe courtesy of Remi Lauvand

Sea Scallop Salad with Celery and Spicy Vinaigrette

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


8 jumbo sea scallops

1 celery root, thinly julienned

2 tablespoons mayonnaise

1 teaspoon mustard

2 ounces olive oil

1 lemon, juiced

1 pinch cayenne pepper

Salt and pepper

1 cup mache leaves


  1. Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
  2. Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
  3. On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sesame Sea Scallops Over Bulgur Wheat Salad

Seared Sea Scallops, Wasabi Caviar and Seaweed Salad

Sea Shells Salad

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette

Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette

Red Chile-Crusted Sea Scallops with Mango and Tortilla Salad and Orange Vinaigrette

Marinated Scallops and Watercress Salad

Spicy Seared Scallop Salad