Seared Sea Scallops with Mediterranean Fennel Sauté

Lent is almost over and I will soon be eating my chocolate so thought I should make a big effort to keep it healthy and of course delisioso tonight

1 lb jumbo sea scallops
2 bulbs fennel, core removed and sliced very thin
2 cups organic arugula
1 tomato chopped
4 cloves garlic sliced
Crushed red pepper
Salt/pepper
Olive oil
1/2 -3/4 cup feta cheese
1 tbl butter
1 tbl fresh lemon juice
1 Avocado cut in chunks
Splash of white wine ( about 1/3 cup)
Juice of 1/2 lemon
Rinse and pat the scallops dry and pull off the little side muscle if still attached
Brush with olive oil, salt/pepper and set aside.

In large skillet heat 2 tbls oil and add fennel slices. Cook over medium heat until they begin to brown. Cover the pan and continue cooking till tender, 4-6 minutes. Uncover and add garlic, arugula and tomato. Cook another 3-4 minutes till wilted. Add salt/pepper, crushed red pepper and feta cheese and turn to low while you sear the scallops.
On grill pan or sauté pan, heat 1 tbls olive oil and add dry scallops and brown over medium heat approx 5 minutes till they caramelize. Turn over for another 2-4 minutes till browned on the other side. Don't over cook, you want them succulent! Remove from pan... hit with the splash of white wine cook for 2 minutes and add the butter and lemon juice. Assemble the sauté mixture on plate, scallops on top, avocado chunks and drizzle the sauce over all of it. Healthy and tons of great flavor. I was quite proud of this dish. Ciao Bella and Buona Pasqua!