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Pan Seared Scallops with Artichoke Olive Relish
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Ingredients
- 16 large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 cup sliced California Green Ripe Olives
- 1 cup chopped cherry tomatoes
- 1 cup diced canned artichoke hearts, drained
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- 8 cups fresh arugula
- Kosher salt and fresh ground pepper
Directions
- 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
Recipe Notes
Relish can be made up to 24 hours in advance and refrigerated in an airtight container.