Pan Seared Scallops with Artichoke Olive Relish


  • 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


  1. Heat a large stainless steel skillet over medium high heat. Add the olive oil to the pan and heat until shimmering.
  2. Season the scallops with salt and pepper on both sides.
  3. 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.
  4. Transfer to a platter and keep warm.
  5. While the scallops are cooking, toss the olives, tomatoes and artichokes together in a bowl to combine. Set aside.
  6. In a small bowl, whisk together the lemon zest, lemon juice and olive oil. Season with salt and pepper, to taste.
  7. Pour the dressing over the olive relish and toss to coat.
  8. Serve immediately

Recipe Notes

Relish can be made up to 24 hours in advance and refrigerated in an airtight container.

Recipe by:

Kellie Hemmerly