Seared Scallops with Tarragon Gremolata & Fennel-Arugula Salad

It sounds fancy, but it comes together quickly!
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seared scallops with tarragon gremolata fennel arugula salad

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 4


  • 2 tbsp. finely chopped fresh flat-leaf parsley

  • 1 tbsp. finely chopped fresh tarragon

  • 1 tsp. finely grated lime zest (from 1 lime)

  • 1 clove garlic, finely chopped

  • 3 tbsp. olive oil

  • 1 1/2 tsp. finely chopped capers

  • 1 1/2 tsp. white wine vinegar

  • 1/2 tsp. sugar

  • 1/2 bulb fennel, very thinly sliced lengthwise (about 1 1/2 cups), plus fronds for garnish

  • 2 oz. baby arugula (about 4 cups)

  • 2 tbsp. butter

  • 20 sea scallops (1 to 1 1/4 lb. total), side muscles removed


1. In a small bowl, mix 1 tbsp. parsley, the tarragon, lime zest, and garlic. Set the tarragon gremolata aside.

2. In a medium bowl, whisk 1 tbsp. oil, the capers, vinegar, sugar, and the remaining 1 tbsp. parsley; season with salt and pepper. Toss with the sliced fennel and arugula. Season the salad and divide among plates.

3. In a large skillet, heat the remaining 2 tbsp. oil and the butter over medium-high. Pat the scallops dry; season. Cook the scallops until opaque in the centers, 1 to 2 minutes per side.

4. Divide the scallops among the plates. Drizzle with the butter in the skillet. Top with the tarragon gremolata and fennel fronds. Serve immediately.