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Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar

Chef Makoto Ono,

The first bite of this dish is textural: a creamy mouth feel that is paired with a subtle citrus tang. The dish picks up momentum with the sharp bite of the chives and finishes with the buttery smoothness of the scallop harmonizing with the saltiness of the roe.

Note: the caviar must marinate in the mirin mixture for 24 hours. Mirin is a Japanese spirit-based sauce made from wine, and is available in Asian markets and at Gluttons. Again, this dish borrows from the traditional French remoulade sauce but is paired with local ingredients. Manitoba golden caviar is available at Gimli Fish and Neptune’s.

­Marinated Manitoba Golden Caviar
8 Tbsp Manitoba golden caviar
2 tsp soy sauce
2 tsp sake
2 tsp mirin

Celery Root Salad
200g celery root (celeriac), peeled and julienned
1 cup mayonnaise
4 Tbsp Dijon mustard
2 Tbsp lemon juice
8 tsp chives, chopped

200g mixed baby greens
16 scallops, 20/30 count
2 Tbsp butter
2 Tbsp vegetable oil

Marinated Manitoba Golden Caviar
1.  In a small bowl, combine caviar, soy sauce, sake and mirin.
2.  Refrigerate, covered, for at least 24 hours.

Celery Root Salad
1.  In a medium bowl, combine mayonnaise, mustard, lemon juice and chives.
2.  Fold in celery root and season with salt and pepper.

1.  Cut each scallop crosswise in half.
2.  Season with salt and pepper.
3.  In a large skillet, on high heat, add butter and vegetable oil.
4.  When butter foams, add scallops in a single layer and cook about 2 minutes or until nicely browned.
5.  Transfer to paper towels and drain.

Yield 8 servings

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