Photo: Brie Passano; Styling: Claire Spollen
Serves 4

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.

How to Make It

Step 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.

Step 2

Thread 3 scallops and 2 lemon wedges onto each of 8 (4-inch) wooden skewers. Sprinkle with 1/4 teaspoon salt and pepper.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Just made the scallops and skipped the salad

January 25, 2017
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...

do not recommend making this

June 01, 2015
Made to recipe.  Too much olive oil, not much flavor other than the greens.  Very disappointing but was able to salvage the scallops, which were excellent on their own.  

judyg1's Review

March 08, 2015