Seared Scallops with Fennel and Lemon Relish Recipe

Name: Seared Scallops with Fennel and Lemon Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Season with salt and pepper.
3
Heat the remaining 1 tablespoon of olive oil in a medium skillet.
4
Season the scallops with salt and pepper and cook over moderately high heat until golden brown and opaque throughout, about 3 minutes per side.
5
Mound the arugula on plates and top with the scallops.
6
Spoon the fennel and lemon relish on the scallops and serve with lemon wedges.

136

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Seared Scallops with Fennel and Lemon Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops with Fennel and Lemon Relish

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