Seared Scallops with Veggie Gravel | TASTE

Ingredients

• 10 diver scallops
• Kosher salt
• 3 tbsp extra-virgin olive oil
• 2 tbsp salted butter
• 1 stalk green garlic, ends trimmed and sliced thinly on a diagonal (see Note)
• 2-3 tbsp dry white wine such as Vinho Verde or White Bordeaux, to deglaze pan
• 5 stalks from the center of a celery bunch, including their leaves, cut into 1⁄4-to 1⁄2-inch- thick slices
• 4 French breakfast radishes or 2 breakfast radishes and half a large purple radish, finely diced, or half a cucumber, diced
• Skin from a quarter of a Preserved Meyer Lemon, sliced very thinly and finely chopped
• 3 stalks fresh mint, leaves plucked and sliced into chiffonade
• ¼ c wrinkly oil-cured black olives, pitted and finely chopped
• 1 tbsp extra-virgin olive oil
• Mustard or arugula flowers for garnish (see Note)
• Sedum tips for garnish (see Note)
• Freshly ground black pepper