Grilled Scallop Scampi Kebabs with Arugula and Herb Salad
Photo: Brie Passano; Styling: Claire Spollen
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
3 cups baby arugula
1 cup packed fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
How to Make It
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.
Thread 3 scallops and 2 lemon wedges onto each of 8 (4-inch) wooden skewers. Sprinkle with 1/4 teaspoon salt and pepper.
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.
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.
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I found the scallop portion of this recipe to be very good. The minimal seasoning allowed the fresh flavor of the scallops to really shine through. I brushed both sides of the scallops with the oil mixture even though the recipe did not call for that. One problem area, I used coconut oil spray on the grill pan which may not have been the best choice for high heat cooking as my entire house filled with smoke. Live and learn...