This sauce is a riff on a Greek oil and lemon sauce, called ladolemono (lah-tho-LEH-mo-no). It’s a classic topping for all kinds of seafood.
For the Sauce Puree:
6 Tbsp. Olive Oil
1/4 cup fresh lemon juice
1/4 cup Fetta cheese crumbled
1 Tbsp. Honey
Salt and pepper to taste
For the Scallops, Sweat:
1 chopped fennel bulb (about 1 3/4 cups)
1/2 cup minced green oinons, whites and light greens
2 Tbsp minced garlic
4 Tbsp. water divided
2 bags fresh baby spinach (10 oz each)
12 Sea Scallops (1 1/2 lb.) patted dry
For the sauce, puree: Oil, lemon juice, feta, and honey in a mini food processor (I used a blender); season with salt and pepper.
For the Scallops, sweat: chopped fennel, green onions, and garlic in 2 Tbsp olive oil in a saute pan over medium - low heat, covered until fennel softens, about 15 min; transfer to a bowl.
Add: 2 Tbsp. water to same pan over medium-high heat, then add half the spinach; season with salt and pepper. toss with tongs until it wilts then transfer to the bowl with the fennel mixture. Repeat procedure with remaining spinach in the same pan.; stir spinach-fennel mixture and cover to keep warm. Wipe out pan and return to stove over medium-high heat.
Brush: Scallops with remaining 2 Tbsp. oil; season with salt and pepper. Add any leftover oil to pan, add scallops and sear until they easily release, 3 minutes. Flip Scallops and sear until cooked through, 3 about minutes more.
Divide: Spinach mixture among four plates, top with three Scallops and drizzle with sauce.