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Grilled Marinated Scallops With Salade Remoulade


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12 scallops, about 1 inch across

2 wooden skewers soaked in water for about 1/2 hour


1 tablespoon chopped parsley

1 teaspoon chopped garlic

1/2 teaspoon hot red pepper flakes

1 tablespoon extra virgin olive oil

Sauce Remoulade

1 tablespoon chopped shallot

2 teaspoons chopped cornichons

2 teaspoons chopped capers

2 tablespoons mayonnaise

3 tablespoons creme fraiche

1/2 teaspoon dijon mustard

2 teaspoons fresh lemon juice

2 teaspoons chopped parsley


1 large celery root

1/8 teaspoon kosher salt

1 tablespoon lemon juice

Light-green inner leaves from 1 head of celery

Leaves from 8 sprigs Italian parsley

black olives to garnish

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