Seared Scallops with Celery and Golden Raisin Salad

Name: Seared Scallops with Celery and Golden Raisin Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice; 1 teaspoon Dijon mustard; 0.5 teaspoon sugar; 0.25 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 3 cups thinly sliced celery, from the pale inner ribs; 0.333 cup packed flat-leaf parsley leaves; 0.333 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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

2

Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.

Ingredients

1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
1 teaspoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cups thinly sliced celery, from the pale inner ribs
⅓ cup packed flat-leaf parsley leaves
⅓ 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.