Grilled Scallops with Lemon Garlic Butter and Arugula Salad
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.
Ingredients
For the grilled jalapeno lemon garlic butter
- 1 jalapeno
- ½ lemon
- ¼ cup unsalted butter
- 2 peeled garlic cloves, crushed
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 and arugula mix
- ½ cup cherry tomatoes, halved
- ½ avocado, diced
- ¼ cup lemon and 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 Facts
Calories 344kcal (17%)Carbohydrates 16g (5%)Protein 18g (36%)Fat 25g (38%)Saturated Fat 10g (50%)Cholesterol 63mg (21%)Sodium 1183mg (49%)Potassium 546mg (16%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 1218mg (24%)Vitamin C 22mg (27%)Calcium 114mg (11%)Iron 1mg (6%)
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