Smoked Scallop And Celery Root Salad Recipes

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

SHAVED CELERY ROOT SALAD WITH MACKEREL

Steps:

• Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
• Toss dressing with remaining ingredients.

CELERY ROOT SALAD

Steps:

• Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
• Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

SMOKED SCALLOP AND CELERY ROOT SALAD

Steps:

• Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
• Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.

SCALLOP SALAD

Steps:

• Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
• Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
• Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.

SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE

Steps:

• Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
• 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.
• 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

SMOKED TROUT WITH CELERY SALAD

Steps:

• Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
• In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

SMOKED SCALLOPS AND CAESAR SALAD

Steps:

• FOR SCALLOPS: Place scallop in a container large enough to hold scallops and the brine. Warm the water, add the remaining ingredients except the scallops. Allow to cool. Once cool pour the brine over the scallops and refridgerate for 1 hour. Strain off the brine and dry off the scallops. Thinly slice the scallops and refridgerate until serving. Cold smoke the scallops of desired. FOR SALAD: In a 350 degree oven, lay strips of bacon onto parchment paper and bae until crisp. Approximately 10 minutes. Blot on paper towel to drain off excess fat. ASSEMBLY: Spread mascarpone dressing onto a plate and lay thinly cut scallops across the spread. Toss the cut romaine hearts with olive oil, sherry vinegar and salt and pepper. Nest the salad on top of the scallops. Top the salad with croutons and crisp strips of bacon.