Grilled Scallops with Lemon Garlic Butter and Arugula Salad
User Reviews
5
4 reviews
Excellent
-
Prep Time
50 mins
-
Total Time
50 mins
-
Servings
4 people
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Calories
344 kcal
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Course
Main Course
-
Cuisine
American
Grilled Scallops with Lemon Garlic Butter and Arugula Salad
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There's nothing quite like the taste of a perfectly cooked scallop. It simply melts in your mouth! Grilled scallops are a quick and easy way to prepare the perfect scallop every time! Serve the scallops with a delicious lemon garlic butter sauce and arugula corn salad for a fresh & flavorful meal.
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Ingredients
For the grilled jalapeno lemon garlic butter
- 1 jalapeño
- ½ lemon
- ¼ cup butter unsalted
- 2 garlic crushed, peeled cloves
For the scallops
- 1 pound sea scallops
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- canola oil cooking spray
For the salad
- 2 ears corn on the cob
- 3 cups baby spinach mix
- 3 cups arugula mix
- ½ cup cherry tomato halved
- ½ avocado diced
- ¼ cup lemon salad dressing
- ¼ cup olive oil salad dressing
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat a grill over medium high heat.
- Place the corn on the cob for the salad, and jalapeno for the butter, on the grill.
- Grill for 3-4 minutes per side or until the skin of the jalapeno is black and bubbling and the corn kernels are charred on all sides.
- Place the lemon half, for the butter, cut side down on the grill for 3 minutes.
- Remove the corn on the cob, jalapeno and lemon from the grill and set aside to cool.
- In the meantime, toss the scallops with the olive oil, paprika, salt and pepper.
- Place the butter in a pan or skillet that’s safe for the grill.
- Peel the skin from the grilled jalapeno, them remove the stem and seeds and dice the jalapeno.
- Add the diced jalapeno and crushed garlic to the pan with the butter.
- Use a sharp knife to remove the kernels from the cobs of corn.
- In a large bowl, toss the baby spinach and arugula with the cherry tomatoes, avocado, grilled corn kernels and lemon and olive oil dressing. Set aside.
- Place the pan of jalapeno butter on one side of the grill.
- On the other side of the grill, spray the grill grates with cooking spray.
- Place the scallops on the grill and grill for 2 minutes per side.
- Remove the scallops and jalapeno butter from the grill.
- Squeeze the juice from the grilled lemon into the jalapeno butter.
- Plate the scallops, then spoon the jalapeno butter over the scallops.
- Serve the prepared arugula corn salad on the side, topped with grated parmesan cheese.
Notes
- Make sure the grill is clean and well oiled before grilling the scallops, or they will stick to the grill.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
16g
(5%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
63mg
(21%)
Sodium
1183mg
(49%)
Potassium
546mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1218mg
(24%)
Vitamin C
22mg
(24%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 1183mg | 49% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1218mg | 24% |
| Vitamin C | 22mg | 24% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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