Sep 24 2026
Restaurants›Emporium Kitchen & Wine Market›Scallop Recipe

Scallop Recipe

Inspired by Emporium Kitchen & Wine Market
Time1h
Serves4

celery root remoulade, brown butter, pickled celery

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Ingredients

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Scallops

Celery Root Remoulade

Pickled Celery

Method

Pickled Celery Preparation

  1. 1

    Prepare the Pickle Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and then remove from heat.

  2. 2

    Pickle the Celery

    Slice the celery stalks thinly and add to the hot brine. Allow it to cool, then refrigerate for at least 1 hour.

Celery Root Remoulade Preparation

  1. 3

    Prepare the Celery Root

    Peel and julienne the celery root. Place into a bowl with lemon juice to prevent browning.

  2. 4

    Mix the Remoulade

    In a separate bowl, combine mayonnaise, Dijon mustard, salt, and black pepper. Fold in the julienned celery root until well coated. Chill until ready to serve.

Scallops Preparation

  1. 5

    Sear the Scallops

    Heat olive oil in a skillet over medium-high heat. Season scallops with salt and black pepper. Sear them for about 2-3 minutes on each side until golden brown.

  2. 6

    Make Brown Butter

    In the same skillet, add unsalted butter and cook until it turns golden brown and has a nutty aroma. Be careful not to burn it.

Assembly

  1. 7

    Plate the Dish

    On each plate, add a generous scoop of celery root remoulade, top with seared scallops, drizzle with brown butter, and garnish with pickled celery.

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