Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6701.83 Kcal (28059 kJ) | ||
| Calories from fat | 2365.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 262.79g | 404% | |
|---|---|---|---|
| Cholesterol | 161.54mg | 54% | |
| Sodium | 24884.35mg | 1037% | |
| Potassium | 11499.39mg | 245% | |
| Total Carbs | 988.4g | 329% | |
| Sugars | 44.28g | 177% | |
| Dietary Fiber | 128.85g | 515% | |
| Protein | 116g | 232% | |
| Vitamin C | 218.7mg | 365% | |
| Iron | 25.7mg | 143% | |
| Calcium | 884.3mg | 88% | |
| Amount Per 100 g | |||
| Calories | 288.07 Kcal (1206 kJ) | ||
| Calories from fat | 101.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 404% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 54% | |
| Sodium | 1069.61mg | 1037% | |
| Potassium | 494.28mg | 245% | |
| Total Carbs | 42.48g | 329% | |
| Sugars | 1.9g | 177% | |
| Dietary Fiber | 5.54g | 515% | |
| Protein | 4.99g | 232% | |
| Vitamin C | 9.4mg | 365% | |
| Iron | 1.1mg | 143% | |
| Calcium | 38mg | 88% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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