There is something truly magical about the combination of tender, smoky grilled scallops paired with a bright, creamy lemon aioli and the fresh, peppery bite of arugula. This Grilled Scallops with Lemon Aioli and Arugula Recipe comes together effortlessly, yet feels luxuriously special, making it ideal for both a casual weeknight or an impressive dinner party. The balance of flavors and textures – from the rich garlic-lemon aioli to the juicy scallops and vibrant greens – creates a dish that’s simple but packed with personality and goodness.

Ingredients You’ll Need

The image shows a metal tray on the left side with three skewers of grilled scallops. Each skewer has around six scallops, browned and slightly charred with a shine from glaze, sprinkled with green herbs. To the right, there are several small white bowls and wooden dishes arranged on a white marbled surface. The bowls hold white creamy sauce, golden liquid, minced garlic on a small white plate, a reddish-brown powder, salt, black pepper, and a small dish with grated yellow zest. There is also a pile of fresh green leafy arugula spread between the bowls and a glass bowl filled with more arugula in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

For a recipe this stunning, you’ll be happy to know it relies on straightforward ingredients that each play an essential role in building classic, fresh flavors, as well as balancing taste and texture perfectly.

Mayonnaise: This creates the creamy base for the lemon aioli, ensuring a smooth, rich texture.
Garlic clove, minced: Adds a fragrant kick that brightens the aioli.
Fresh lemon zest and lemon juice: These give your sauce that unmistakable citrus punch and freshness that pairs magically with seafood.
Kosher salt and cracked black pepper: Essential seasonings to enhance every flavor.
Smoked paprika: Adds subtle warmth and smokiness to the aioli for depth.
Honey: Balances acidity with a touch of natural sweetness.
Grilled scallops: The star of the dish, tender and slightly charred for amazing texture and flavor.
Arugula: This peppery green gives freshness and a pop of color, cutting through the richness beautifully.

How to Make Grilled Scallops with Lemon Aioli and Arugula Recipe

Step 1: Prepare the Lemon Aioli

Start by combining mayonnaise, minced garlic, lemon zest, and fresh lemon juice in a bowl. Sprinkle in kosher salt, freshly cracked black pepper, smoked paprika, and a teaspoon of honey. Whisk everything together until it’s creamy and smooth. The aioli will be the star sauce that ties the dish together, so tasting and adjusting seasoning now is key to achieving that perfect balance of tang, sweet, and smoky flavors.

Step 2: Grill the Scallops

Rinse your scallops and pat them dry thoroughly—this is important for getting that gorgeous sear on the grill. Preheat your grill to medium-high heat and lightly oil the grates. Grill the scallops for about 2-3 minutes per side until they are opaque and just slightly charred. The grilling adds a smoky depth that elevates their natural sweetness and pairs perfectly with the creamy aioli.

Step 3: Prepare the Arugula

While the scallops cook, rinse the arugula and let it dry. There’s no need for complicated dressings here; the arugula’s peppery notes combined with the lemon aioli make it shine. Set it aside, ready to receive the luscious grilled scallops on top.

How to Serve Grilled Scallops with Lemon Aioli and Arugula Recipe

The image shows a black round plate filled with grilled scallop skewers and fresh green arugula leaves. There are about four metal skewers loaded with golden brown grilled scallops that have visible char marks, some scallops have a drizzle of light creamy sauce and finely chopped green herbs sprinkled on top. On the right side of the plate, there is a heap of bright green arugula with a slight sheen, and a little creamy sauce pool with a silver fork resting nearby. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a final flourish, sprinkle freshly chopped parsley or a few lemon wedges on the side. A dusting of smoked paprika over the top can also make the dish extra inviting visually and subtly amplify the smoky notes of the scallops and aioli.

Side Dishes

This recipe pairs beautifully with something light and fresh like a crisp cucumber salad or roasted baby potatoes tossed in olive oil and herbs. The goal is to complement the scallops without overpowering their delicate flavor.

Creative Ways to Present

Try serving this dish on a bed of grilled lemon slices for added aroma and presentation, or stack the scallops artistically over arugula on elegant small plates for an impressive appetizer. If you’re feeling playful, serve it alongside toasted baguette slices so guests can scoop up that yummy lemon aioli.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from the Grilled Scallops with Lemon Aioli and Arugula Recipe, store the scallops and aioli separately in airtight containers in the refrigerator. The scallops are best eaten within a day or two to maintain their texture and flavor.

Freezing

Freezing is not recommended for the scallops once cooked, as they may become rubbery when thawed. However, you can freeze the aioli in a small container for up to one month — just give it a good stir before using.

Reheating

To gently reheat scallops, warm them in a skillet over low heat for just a minute or two to avoid overcooking. Avoid microwaving as it can toughen the delicate scallops. Always serve with freshly mixed aioli for the best experience.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but be sure to thaw them completely and pat dry to get a good sear on the grill. Fresh scallops will always deliver the best flavor and texture, though.

Is there a substitute for mayonnaise in the lemon aioli?

If you want to lighten this dish up, Greek yogurt or a vegan mayonnaise can be used, but keep in mind it will alter the richness and texture of the aioli slightly.

Can I prepare the lemon aioli in advance?

Absolutely! The lemon aioli can be made up to 24 hours ahead and stored in the refrigerator — this actually helps the flavors to develop more deeply.

What if I don’t have a grill?

No grill? No problem! You can sear the scallops in a hot cast-iron skillet or grill pan with a little oil to get the same delicious caramelized crust and smoky flavor.

How spicy is the smoked paprika in the aioli?

Smoked paprika adds warmth and smokiness rather than heat, so the aioli shouldn’t be spicy. If you prefer more kick, feel free to add a pinch of cayenne pepper.

Final Thoughts

This Grilled Scallops with Lemon Aioli and Arugula Recipe truly brings a restaurant-quality flavor right to your kitchen with ingredients that are easy to find and techniques that make you feel like a pro. Whether you’re cooking for yourself, family, or friends, it’s a dish that never fails to impress and delight. Give it a go—you’ll love how the layers of fresh citrus, smoky scallops, and peppery greens come together in such a joyful, delicious way.

Grilled Scallops with Lemon Aioli and Arugula Recipe