My F&W
quick save (...)
Seared Scallops with Fennel and Lemon Relish
© James Baigrie

Seared Scallops with Fennel and Lemon Relish

  • SERVINGS: 4
  • FAST
  • HEALTHY
  1. 1/4 cup extra-virgin olive oil
  2. 1 1/2 teaspoons finely grated lemon zest
  3. 1 1/2 tablespoons fresh lemon juice
  4. 1 tablespoon chopped flat-leaf parsley
  5. 1 small shallot, very finely chopped
  6. 1/4 cup diced fennel bulb
  7. Large pinch of ground fennel
  8. Salt and freshly ground pepper
  9. 1 pound large sea scallops
  10. 1 bunch arugula, tough stems discarded
  11. 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. 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.
Notes One Serving Calories 151 kcal, Total Fat 5.5 gm, Saturated Fat 0.7 gm, Protein 20 gm, Carbohydrates 5 gm.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.