Sea Scallops with Celery Root and Meyer Lemon Salad

• 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

1. Supreme lemons, reserving peel. Chop lemon flesh and transfer to a small bowl. Very finely chop peel until you have about 1 Tbsp.; add to bowl with chopped lemon. Juice remaining lemon and add 2 Tbsp. to lemon mixture, along with mustard, oil, and capers. (If you're working with a conventional lemon, stir in zest and juice here.) Season mixture with fine sea salt and pepper and more lemon juice, if needed.
2. Season scallops with fine sea salt and pepper. Heat neutral oil in a nonstick pan over medium-high. Pat scallops dry and sear in pan, spacing scallops 1" apart (you may need to work in batches). Cook, undisturbed, until underside is caramel brown, about 1 minute. Turn scallops and cook until warmed through but still a bit translucent in the center, about 1 minute.
3. Toss celery root, parsley, and lemon mixture in a medium bowl. Season with fine sea salt and pepper, if desired. Serve salad with scallops; sprinkle with flaky sea salt and garnish with lemon wedges.