Serves: 4 (Serving Size: 1 cup of salad and 4 to 5 scallops)
1 1/2poundscelery stalks with leafy tops
1 1/2poundssea scallops
1/2teaspoonfreshly ground black pepper
3tablespoonsfresh lemon juicefrom 2 lemons
Remove celery leaves from stalks; reserve leaves. Thinly slice stalks using a mandoline.
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.