Black and White and Green All Over

Serves 2
You Will Need:

  • 10 ounces fresh sea scallops
  • Glug of olive oil
  • 1teaspoon Maldon salt flakes
  • 1/4teaspoon fresh milled black and green peppercorns
  • 1/4cup minced white onions
  • 1/8cup shaved fennel bulb
  • Zest of Meyer’s lemon
  • Juice of Meyer’s lemon
  • Splash of dry white wine
  • 2cups cooked squid ink artisan fettuccine, al dente
  • 1/2cup mixed greens, such as upland cress, arugula or mustard greens, chopped
  • 3ounces chopped fresh flat leaf parsley
  • 1ounce chopped fennel fronds
  • Maldon salt and pepper seasoning to taste
  • Fresh Meyer’s lemon wedges for garnish


Pat the sea scallops dry. Season with salt and pepper. Heat a heavy pan with a small amount of olive oil to medium high. Sear the scallops until golden brown on one side and then turn over. While the other side is lightly browning, quickly add the onions, shaved fennel, and lemon zest. Do not overcook the scallops; let them remain plump and tender. The dish will be ready within 1-2 minutes from here.
Deglaze the pan with lemon juice and white wine. Stir in the cooked fettuccine. Add the mix of greens. As soon as they begin to wilt, plate. Season with salt and pepper if needed. Serve with a wedge of lemon.

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