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
Preparation
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.
