Photo: Greg DuPree; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 cup salad and 4 to 5 scallops)

Celery is 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 cut by hand, line up 3 stalks and slice all at once instead of slicing each stalk individually.

How to Make It

Step 1

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

Step 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.

Step 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.

You May Like

Ratings & Reviews