Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

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Grilled Scallop Scampi Kebabs with Arugula and Herb SaladRecipe

Photo: Brie Passano; Styling: Claire Spollen

Loads of flavor come from a simple combo of olive oil, garlic, and reduced white wine that serves as both a basting liquid and a dressing for the herbaceous salad.

Serves 4


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1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/4 cup dry white wine
1/4 cup finely chopped fresh parsley
24 sea scallops (about 1 1/2 pounds)
16 lemon wedges
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
Cooking spray
3 cups baby arugula
1 cup packed fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives


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 1/4 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 1/4 teaspoon salt.

Created date

January 2015

Nutritional Information

Calories 273
Fat 14.7 g
Satfat 2.1 g
Monofat 10 g
Polyfat 1.7 g
Protein 22 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 41 mg
Iron 2 mg
Sodium 580 mg
Calcium 80 mg