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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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Controlled pour dispenser — drizzle olive oil without glugging
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Perfect ice spheres — minimal surface area, maximum chill