Grilled Scallops Over Lemony Arugula

Grilled Scallops Over 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


  • 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 extra virgin olive oil 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.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.