Seared Scallops with Tomato Fennel Relish

Lay scallops on a paper towel–lined plate and allow to come to room temperature, about 15 minutes. Season with 1/2 tsp. salt and let stand 5 more minutes. This will help develop the best flavor.

In a glass bowl or mason jar combine a ½ cup olive oil, half of the garlic, the lemon juice, and the lemon zest. Set aside this lemon garlic oil until needed later in recipe.

Now for the relish. With a sharp knife, carve an “X” on the top of each tomato and dip each in a large pot of boiling water for about 10 seconds. Let cool, then peel. To seed tomatoes, cut them in half and squeeze. Core and dice fine.

Heat 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Add onion, fennel, wine, a pinch of salt, and cook until vegetables are soft, about 10 minutes. Add garlic and cook 2 minutes. Add cumin and cook 1 minute more, stirring often. Stir in tomatoes and cook until sauce is glossy and thickened, about 8 minutes. Stir in the remaining butter to emulsify the sauce a bit, then add parsley. Season to taste with salt and pepper and turn off heat.

Heat a large frying pan over medium-high heat until hot. Add oil and swirl around to coat bottom of pan. Arrange scallops in a single layer in pan, with ample space around each. Cook without moving scallops until golden and crusty underneath, about 2 minutes. Turn and cook for about a minute more on the second side. Remove pan from heat and let scallops sit in pan for one minute then transfer to a plate.

While scallops are cooking, toss the arugula lightly with lemon garlic oil.

If making this dish as an appetizer put a small amount of arugula into a gratin dish, spoon over some relish, then add a scallop to each. Top each with a dab of relish and a snippet of fennel frond.

If you are serving this as a salad divide the arugula mix onto four plates. Spoon 3 dollops of relish on top of the arugula on each plate, then top each dollop of relish with a scallop. You can put another dollop of relish in the center and garnish with fennel fronds.