Grilled Scallops Over Lemony Arugula
Can’t decide what to make for dinner in the summer? Keep it simple, yet classy with Donatella’s Grilled Scallops and Lemony Arugula. 
15min
PREP TIME
18 min
TOTAL TIME
Easy
COOKING SKILL
4
SERVING SIZE
Ingredients
- 12 giant diver scallops (about 2 ounces each)
- salt & pepper
- sea salt
- 1 lemon
- extra virgin olive oil
- 1 10-oz container of spicy baby arugula, simply tossed with lemon and extra virgin olive oil
Instructions
- Carve a checkerboard pattern about ¼ inch deep into one side of each scallop, season well with salt and pepper, and toss them into a bowl with a couple of tbsp. of extra virgin olive oil and coat well (be gentle).
- Place scallops on clean dry asado (marked side down) and cook for 5-7 minutes unmoved until they are almost cooked. Note: when they are opaque almost all the way through, flip them over just long enough to get a sear (about 20 seconds).
- Remove and arrange on arugula salad. Squeeze lemon and add some high quality sea salt.
