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