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Sautéed Scallops with Shaved Celery Salad

Photo: Greg Dupree; Styling: Lindsey Lower

Serves 4 (serving size: 1 cup salad and 4 to 5 scallops)

Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To slice by hand, line up 3 stalks side-by-side and slice all at once instead of slicing each stalk individually. The crisp texture of the salad provides a nice contrast to the creamy-meaty scallops. Golden raisins are a surprising and delicious addition, offering a pop of sweetness and chewy texture; you can substitute regular raisins, dried currants, or dried cranberries.


  • 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

Nutrition Information

  • calories 349
  • fat 15.5 g
  • satfat 2.1 g
  • monofat 10.7 g
  • polyfat 2.3 g
  • protein 24 g
  • carbohydrate 29 g
  • fiber 4 g
  • cholesterol 41 mg
  • iron 2 mg
  • sodium 532 mg
  • calcium 110 mg
  • sugars 15 g
  • Est. Added Sugars 1 g

How to Make It

  1. 1. Remove celery leaves from stalks; reserve leaves. Thinly slice stalks using a mandoline.

  2. 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. 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.