We use a Benriner mandoline with the julienne blade to create fideos-shaped pieces of celery root. The scallops are pulled into narrow sections along their filaments. The trimmings from the celery root are pressure cooked with feta cheese and brine and then pureed with white anchovies and saffron. To finish the dish we gently cook the scallop filaments in the CVap at 52.5°C for 20 minutes. We then cool them down and when we are ready to serve, we saute them in hot olive oil. As the scallops brown we add the fideos of celery root and a spoonful of the the celery root puree. The dish comes together quickly and we finish it with chopped celery leaves and squeeze of Meyer lemon juice.