• Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into ½-inch pieces.
• Cut the celery on the diagonal into ½-inch pieces.
• Cut the olives in half, checking for any pits.
• Trim the root end from the escarole; coarsely chop the leaves.
• Coarsely chop the almonds for garnish.

In a large frying pan over high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the carrots and celery, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the olives, currants, and 2 tablespoons [3 TBL] white wine (from your pantry) or water, cover, and cook until the vegetables are just tender, 2 to 3 minutes. Remove from the heat, stir in the escarole, and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the vegetables cook, prepare the seafood.

For the sole and halibut.

• Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut generously.

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate.

For the scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Transfer the seafood and carrot salad to individual plates. Drizzle each portion of seafood with 1 tablespoon green harissa and sprinkle the salad with the almonds. Serve the remaining harissa on the side.