Christian Petroni’s Honey Meyer Lemon Arugula Salad with Grilled Scallops, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Christian Petroni

Honey Meyer Lemon Arugula Salad with Grilled Scallops

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  • Level: Easy
  • Total: 8 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings



  1. Lay the scallops on a bed of paper towels. Place more paper towels atop the scallops and evenly press. (I use a book with some weight on top.) Let sit in the fridge overnight.
  2. For the vinaigrette: Take your favorite jelly jar and add the olive oil, honey, lemon juice and salt to taste. (No black pepper.) Seal the lid tight and shake it good.
  3. Preheat a grill, nice and hot. Toss the scallops in a bowl lightly with olive oil, salt and pepper to taste. Grill 2 minutes per side.
  4. In a large bowl, add the arugula, then dress lightly with the vinaigrette, tossing gently with your hands. Add the pistachios, a cloud of grated Parm and top with the scallops.