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.

Vanessa Seder
Recipe by Cooking Light March 2015

Gallery

Brie Passano; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

273 calories; fat 14.7g; saturated fat 2.1g; mono fat 10g; poly fat 1.7g; protein 22g; carbohydrates 11g; fiber 2g; cholesterol 41mg; iron 2mg; sodium 580mg; calcium 80mg.