Serves 4 (serving size: 1 cup salad and 4 to 5 scallops)
Photo: Greg Dupree; Styling: Lindsey Lower
1 1/2 pounds celery stalks with leafy tops
1 1/2 pounds sea scallops
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons olive oil, divided
3 tablespoons fresh lemon juice (from 2 lemons)
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 cup golden raisins
1/4 cup sliced almonds, toasted
Est. added sugars 1g
How to Make It
1. Remove celery leaves from stalks; reserve leaves. Thinly slice stalks using a mandoline.
2. Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add half of the scallops, and cook to desired degree of doneness, 1 to 2 minutes per side. Remove from skillet; repeat procedure with 1 tablespoon oil and remaining scallops.
3. Whisk together lemon juice, mustard, sugar, and remaining 1 tablespoon oil in a large bowl until well combined. Add celery stalks, leaves, raisins, and almonds; toss to combine. Divide salad evenly among 4 plates. Top with scallops.
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