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.

Jiselle Basile
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

349 calories; fat 15.5g; saturated fat 2.1g; mono fat 10.7g; poly fat 2.3g; protein 24g; carbohydrates 29g; fiber 4g; cholesterol 41mg; iron 2mg; sodium 532mg; calcium 110mg; sugars 15g; added sugar 1g.
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