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Grilled Scallop Scampi with Arugula and Herb Salad

Sep 23, 2015 04:00PM ● Published by Cate Reynolds

Summer may be over, but you can still get a little pseudo-grilling action in the cooler months with a handy dandy grill pan utilized in this recipe. This easy dish takes just 20 minutes to make and uses a combination of olive oil, garlic, and reduced white wine as the dressing and the basting liquid. I opted to take the skewers out of the equation. Next time I might sprinkle a little tri-colored pearl couscous on top to round out the meal. Be sure to save any leftover parsley for the Seafood Stew!

Ingredients – Serves 4
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • ¼ cup dry white wine
  • ¼ cup finely chopped fresh parsley
  • 24 sea scallops (about 1 ½ pounds)
  • 16 lemon wedges
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • Cooking spray
  • 3 cups baby arugula
  • 1 cup packed fresh flat-leaf parsley leaves
  • ¼ cup chopped fresh chives

Directions

1. Combine olive oil and garlic in a small saucepan over medium-high heat; cook 1 minute. Add wine; bring to a simmer. Remove pan from heat; stir in chopped parsley.

2. Thread 3 scallops and 2 lemon wedges onto each of 8 (4-inch) wooden skewers. Sprinkle with ¼ teaspoon salt and pepper.

3. Heat a grill pan over high heat. Coat pan with cooking spray; place skewers on pan. Grill 3 minutes; turn. Brush with half of olive oil mixture. Grill 3 minutes.

4. Combine arugula, parsley leaves, and chives in a large bowl. Divide arugula mixture evenly among 4 serving plates. Top each salad with 2 skewers. Drizzle with remaining olive oil mixture; sprinkle scallops with remaining ¼ teaspoon salt.

Adapted from: “Grilled Scallop Scampi Kebabs with Arugula and Herb Salad.” Cooking Light: Dinner Tonight. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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