Sea Scallops With Celery Root and Meyer Lemon Salad

Ingredients

• 2 Meyer lemons, plus more for garnish, or 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon capers, soaked and drained if packed in salt, rinsed if packed in vinegar, chopped
• Fine sea salt, freshly ground black pepper
• 12 large dry-pack sea scallops
• 1 tablespoon neutral oil, such as canola or grapeseed
• 6 cups finely julienned peeled celery root (from about 1 softball-size celery root)
• ¼ cup parsley leaves with tender stems
• Flaky sea salt

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