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TO DRINK: Sauvignon Blanc
1/4 cup extra-virgin olive oil1 1/2 teaspoons finely grated lemon zest1 1/2 tablespoons fresh lemon juice1 tablespoon chopped flat-leaf parsley1 small shallot, very finely chopped1/4 cup diced fennel bulbLarge pinch of ground fennelSalt and freshly ground pepper1 pound large sea scallops1 bunch arugula, tough stems discardedLemon wedges, for serving/4 cup extra-virgin olive oil
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.
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