Seafood Salad with Celery, Tomatoes and Olives
Rinse the scallop and pat dry. Heat the butter in a skillet. and saute the scallops until golden brown on both sides. Remove, season with salt and pepper and let cool. Cut into bite-size pieces.
Rinse the celery, remove the strings, and set the leaves aside. Thinly slice the celery. Drain the olives and cut into rings. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter, core and cut the flesh into cubes.
Rinse the seafood, drain and mix in a bowl with the scallops, tomatoes, olives, parsley and celery.
Add the oil and vinegar to the bowl, season with salt and pepper and toss to combine. Serve in bowls garnished with celery leaves.