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SEARED
SCALLOPS WITH FENNEL AND LEMON RELISH
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
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.
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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.
4
servings.
1
Serving: Calories: 151, Fat: 5.5g (Saturated:
0.7g), Carbohydrate: 5g, Protein: 20g.
[Food
& Wine, May 2001]
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