INGREDIENTS
1 1/2 lb
celery stalks with leafy tops
1 1/2 lb
sea scallops
1/2 tsp
freshly ground black pepper
1/8 tsp
kosher salt
3 tbsp
olive oil, divided
3 tbsp
fresh lemon juice (from 2 lemons)
2 tsp
Dijon mustard
1 tsp
sugar
1/2 cup
golden raisins
1/4 cup
sliced almonds, toasted