Seared Scallops with Fennel and Lemon Relish

Ingredients

• 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

Steps

1. 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.
2. 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.
3. Mound the arugula on plates and top with the scallops. Spoon the fennel and lemon relish on the scallops and serve with lemon wedges.