Recipe courtesy of Christian Petroni
Honey Meyer Lemon Arugula Salad with Grilled Scallops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1327
- Total Fat
- 126
- Saturated Fat
- 19
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 22
- Protein
- 22
- Cholesterol
- 28
- Sodium
- 784
- Total: 8 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
12 jumbo scallops
2 cups extra-virgin olive oil, plus more for drizzling
1/4 cup honey
Juice of 4 Meyer lemons
Kosher salt and freshly ground black pepper
5 handfuls arugula
1 cup store-bought candied pistachios
Nice chunk Parmigiano-Reggiano
Directions
- 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.
- 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.
- 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.
- 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.