Description
One Serving Calories 151 kcal, Total Fat 5.5 gm, Saturated Fat 0.7 gm, Protein 20 gm, Carbohydrates 5 gm.
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
Directions
- 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.
