Pan Seared Scallops with Artichoke Olive Relish - California Ripe Olives
Pan-seared scallops with Artichoke Olive Relish, featuring California Green Ripe Olives for a flavorful twist. Perfect for seafood lovers!
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
More Like This
Grilled Scallop Skewers - California Ripe Olives
calolive.org
Seared Scallops with Caramelized Onions and Arugula - Delicious Living
deliciousliving.com
Grilled Scallops with Fennel Slaw - California Ripe Olives
calolive.org
Sea Scallops with Romesco Sauce - Fresh-Pressed Olive Oil
freshpressedoliveoil.com
Seared Scallops with Fennel-Lemon Relish
ckookingclass.joanneweir.com
Pan Roasted Artichoke Chicken - California Ripe Olives
calolive.org
Smokey Pan-Roasted Artichokes - California Ripe Olives
calolive.org
Sliced California Ripe Olive and Shrimp Sauté - California Ripe Olives
calolive.org