Name: Pan Seared Scallops with Artichoke Olive Relish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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