Smoked Scallop and Celery Root Salad
Updated February 21, 2023
- Total Time
- 10 minutes
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Ingredients
2 small celery roots, trimmed and peeled
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 ½ teaspoons salt
Freshly ground pepper to taste
½ pound smoked scallops
4 teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
8 grams carbs; 14 milligrams cholesterol; 87 calories; 2 grams monosaturated fat; 3 grams fat; 1 gram fiber; 295 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ⅔ of the lemon mixture with the grated celery root and the rest with the julienned one.
- Step 2
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.
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