Recipe by Alexa Weibel
Start to Finish: 30 minutes
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.