Quick and easy, Pan Seared Scallops with Artichoke Olive Relish is a weeknight dinner that's fancy enough for guests.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: American
Keyword: scallops
Servings: 4
Calories: 316kcal
Author: Kellie
Ingredients
16large sea scallopspatted dry
2tablespoonsolive oil
1cupsliced California Green Ripe Olives
1cupchopped cherry tomatoes
1cupdiced canned artichoke heartsdrained
zest and juice of 1 lemon
3tablespoonsolive oil
8cupsfresh arugula
kosher salt and fresh ground pepper
Instructions
Heat a large stainless steel skillet over medium high heat. Add the olive oil to the pan and heat until shimmering.
Season the scallops with salt and pepper on both sides.
Add the scallops to the pan (work in batches to avoid overcrowding) and cook for 4-5 minutes or until golden brown and easily release from the pan. Flip and cook for an additional 2-3 minutes.
Transfer to a platter and keep warm.
While the scallops are cooking, toss the olives, tomatoes and artichokes together in a bowl to combine. Set aside.
In a small bowl, whisk together the lemon zest, lemon juice and olive oil. Season with salt and pepper, to taste.
Pour the dressing over the olive relish and toss to coat.
Serve immediately
Notes
Relish can be made up to 24 hours in advance and refrigerated in an airtight container.