Butter-Seared Scallops with Lemony Herb Shallot Sauce over Arugula Salad

ARUGULA SALAD BASE: Toss arugula with lemon juice, olive oil, salt, pepper and shaved Parmesan. Add some halved grape or cherry tomatoes.

SCALLOPS: Pat scallops dry and season with salt and pepper. Add butter to a cast-iron skillet on medium high heat. Sear scallops for 1.5 min on each side until just golden on the outside.

LEMONY HERB SHALLOT SAUCE: In a bowl, mix the 1/2 lemon with peel (seeded and chopped), 1 finely chopped shallot, 1 finely chopped garlic clove, 1/4 cup olive oil, 1/4 cup fresh chopped parsley, 1 tablespoon fresh chopped chives, 1/4 teaspoon aleppo pepper or crushed red pepper, and the juice of 1/2 lemon. Season with salt & pepper to taste. Spoon this sauce over the scallops after searing and placing them over the greens.