Grilled Scallops and Lemony Arugula



  • 12 giant diver scallops (about 2 ounces each)
  • salt & pepper
  • sea salt
  • 1 lemon
  • extra virgin olive oil
  • 1 10-oz container of spicy baby arugula, simply tossed with lemon and extra virgin olive oil, arrange on platter


  • Carve a checkerboard pattern about ¼ inch deep into one side of each scallop, season well with salt and pepper, and toss them into a bowl with a couple of tbsp. of EVOO and coat well (be gentle).
  • Place scallops on clean dry asado (marked side down) and cook for 5-7 minutes unmoved until they are almost cooked. Note: when they are opaque almost all the way through, flip them over just long enough to get a sear (about 20 seconds).
  • Remove and arrange on arugula salad. Squeeze lemon and add some high quality sea salt.

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