Seared Scallops with Fennel-Lemon Relish

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped flat-leaf parsley
• 1 small shallot, very finely chopped
• 1/4 cup diced fennel bulb
• Large pinch of ground fennel
• Salt and freshly ground pepper
• 1 pound large sea scallops
• 1 bunch arugula, tough stems discarded
• Lemon wedges, for serving
• 4 cup extra-virgin olive oil