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Seared Scallops with Fennel-Lemon Relish

Seared Scallops with Fennel-Lemon Relish

Serves 4

TO DRINK: Sauvignon Blanc



1/4 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 small shallot, very finely chopped
1/4 cup diced fennel bulb
Large pinch of ground fennel
Salt and freshly ground pepper
1 pound large sea scallops
1 bunch arugula, tough stems discarded
Lemon wedges, for serving/4 cup extra-virgin olive oil


In a small bowl, whisk 3 tablespoons of the olive oil with the lemon zest, lemon juice, parsley, shallot, diced fennel bulb and ground fennel. Season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in a medium skillet. Season the scallops with salt and pepper and cook over moderately high heat until golden brown and opaque throughout, about 3 minutes per side.

Mound the arugula on plates and top with the scallops. Spoon the fennel and lemon relish on the scallops and serve with lemon wedges.