Seared Scallops with Fennel and Lemon Relish

The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula.

Total Time: 40 mins
Servings: 4

Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a first course or a light entrée. The delicately cooked shellfish — silky inside, with a nice golden crust — is served over a bed of arugula and topped with an easy fennel-shallot relish with lemon and herbs.

Frequently Asked Questions

• Should you rinse scallops before searing?

  Washing scallops is not typically necessary, especially if you're not shucking them fresh, but feel free to give them a quick rinse under cold running water if there is any visible sand or grit. For seared scallops, it's important that they don't absorb too much liquid or have too much moisture on the surface, which can interfere with the texture and browning. Soaking them in water can make them soggy. Whether you rinse your scallops or not, it's good to pat them dry thoroughly before they hit the pan.

• What is the secret to searing scallops?

  To get a perfect golden exterior, you'll want to make sure there's as little moisture as possible on the surface of the scallops. You'll also want to make sure your pan is adequately hot: This is crucial for quickly developing a crust on the outside while keeping the interior tender. Avoid overcrowding the pan, which accelerates heat loss and can create steam (the enemy of a crisp sear). Work in batches if necessary and let the pan heat up a bit in between.

Notes from the Food & Wine Test Kitchen

When buying scallops, there are a few labels and terms that will help you understand what you’re getting. This recipe is written for large sea scallops, not the smaller, sweeter bay scallops. Packaged scallops will be packed in one of two ways: “Wet-packed” scallops are packed in a phosphate-salt brine, which acts as a preservative and also causes some water retention. “Dry-packed” scallops are packaged without any additives and are almost universally preferred by chefs, who note that wet-packing can impact the scallops’ texture and flavor — and make it more difficult to achieve the perfect sear.

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

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.

Originally appeared: May 2001