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Gallery Seared Scallops with Celery and Golden Raisin Salad Credit: Martyna Szczesna Recipe Summary prep: 20 mins total: 20 mins Servings: 2

Ingredients Ingredient Checklist 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 3 cups thinly sliced celery, from the pale inner ribs 1/3 cup packed flat-leaf parsley leaves 1/3 cup golden raisins 1 tablespoon safflower oil 8 large dry-packed scallops, patted dry, tough muscle removed 1 tablespoon cold unsalted butter 2 sprigs thyme

Gallery Seared Scallops with Celery and Golden Raisin Salad Credit: Martyna Szczesna

Recipe Summary prep: 20 mins total: 20 mins Servings: 2

Seared Scallops with Celery and Golden Raisin Salad      Credit: Martyna Szczesna

Seared Scallops with Celery and Golden Raisin Salad

Credit: Martyna Szczesna

Seared Scallops with Celery and Golden Raisin Salad

Recipe Summary prep: 20 mins total: 20 mins Servings: 2

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 2

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 2

2

Ingredients

Ingredients

  • 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 3 cups thinly sliced celery, from the pale inner ribs 1/3 cup packed flat-leaf parsley leaves 1/3 cup golden raisins 1 tablespoon safflower oil 8 large dry-packed scallops, patted dry, tough muscle removed 1 tablespoon cold unsalted butter 2 sprigs thyme

Directions

Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.

Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.

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All Reviews for Seared Scallops with Celery and Golden Raisin Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Seared Scallops with Celery and Golden Raisin Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest