Recipe courtesy of Mary Berg
Grilled Scallops with Minty Pea Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 64
- Sodium
- 570
- Total: 20 min
- Active: 20 min
Ingredients
Salad:
1/2 lemon, zested and juiced
1 teaspoon Dijon mustard
3 to 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large handfuls arugula
2 to 3 handfuls shelled peas, pea shoots and/or sliced snow peas or sugar snap peas
3 to 4 radishes, thinly sliced
1 small handful mint
1 small handful parsley
Scallops:
1/2 stick (4 tablespoons/56 grams) unsalted butter
2 cloves garlic, finely minced
1/2 lemon, zested and juiced
1 tablespoons finely chopped parsley
Kosher salt and freshly ground black pepper
12 to 16 large scallops
Directions
- Heat your grill to medium-high/high.
- For the salad: In a large bowl, whisk together the lemon zest, lemon juice, Dijon and olive oil and season with salt and pepper. Add in the arugula, peas, pea shoots, snow peas, and/or sugar snap peas, radishes, mint and parsley and set aside without tossing.
- For the scallops: Melt the butter over low heat or in the microwave and set aside to cool. Stir in the garlic, lemon zest, lemon juice and parsley and season with salt and pepper.
- Place the scallops in a bowl and drizzle about half of the butter mixture over top and toss to coat.
- Place the scallops onto the grill and cook uncovered for 6 to 7 minutes on the first side. Flip and cook for another minute until just cooked through, basting with more butter frequently.
- Just before serving, toss the salad and serve alongside the grilled scallops.