Recipe Information
  • Seared Sea Scallop Salad with Meyer Lemon, Fennel and Mint
  • Mar de Viñas
  • 4

Meyer lemons are a cross between a true Eureka lemon and a mandarin or sweet orange. They were brought here to the US in 1908 from China but rediscovered by famed chef Alice Waters of Chez Panisse in the 1970s. They are an extremely fragrant and sweet lemon. If these are unavailable, substitute a mix of regular lemons with bit of orange juice and zest. Please look for the freshest scallops available, and if bay scallops or shrimp are fresher, feel free to use instead.

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp finely grated Meyer lemon zest
  • 1 1/2 tbsp fresh Meyer lemon juice
  • 1 tbsp chopped flat-leaf parsley
  • 1 1/2 tbsp fresh mint
  • 1 small shallot, very finely chopped
  • 1/4 cup diced fennel bulb
  • large pinch of ground fennel
  • salt and freshly ground pepper
  • 1 lb large sea scallops
  • 1 bunch arugula, tough stems discarded
  • lemon wedges, for serving
Directions

Preparation Time: 10 minutes
Cooking Time: 10 minutes

In a small bowl, whisk 3 tbsp of the olive oil with the lemon zest, lemon juice, parsley, mint, shallot, diced fennel bulb and ground fennel. Season with salt and pepper.

Heat the remaining 1 tbsp 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.