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Grilled Scallops with Lemon Aioli and Arugula Recipe

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4.1 from 56 reviews

This recipe features tender grilled scallops served with a zesty lemon aioli and fresh arugula, creating a perfect balance of smoky, tangy, and peppery flavors. Ideal as an appetizer or light main course, the dish is quick to prepare and highlights the sweet, delicate nature of scallops enhanced by the bright citrus aioli.

  • Total Time: 21 minutes
  • Yield: 4 servings

Ingredients

Lemon Aioli

  • ½ cup mayonnaise
  • 1 garlic clove, minced
  • 2 teaspoons grated lemon zest (from 1 lemon)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon honey

Scallops & Salad

  • 16 to 20 large sea scallops, cleaned and patted dry
  • 4 cups loosely packed arugula
  • Olive oil, for grilling (approximately 2 tablespoons)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Lemon Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, smoked paprika, and honey. Whisk thoroughly until the mixture is smooth and creamy. Adjust seasoning to taste and set aside in the refrigerator to let flavors meld.
  2. Prepare the Scallops: Rinse scallops under cold water and pat them dry with paper towels to remove excess moisture, which helps achieve a good sear. Season scallops lightly with salt and pepper on both sides.
  3. Heat the Grill: Preheat your grill to medium-high heat. Lightly oil the grates or brush the scallops with olive oil to prevent sticking.
  4. Grill the Scallops: Place the scallops on the grill and cook for about 2 to 3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Avoid overcooking to keep them tender and juicy.
  5. Assemble the Dish: Arrange the arugula on a serving platter or on individual plates. Place the grilled scallops on top. Drizzle or serve the lemon aioli alongside or over the scallops for a bright, creamy contrast.

Notes

  • Ensure scallops are thoroughly dried before grilling to get the best sear.
  • Do not overcook scallops; they cook quickly and become rubbery if left too long on the heat.
  • Lemon aioli can be prepared a day in advance to enhance the flavors.
  • Substitute arugula with baby spinach or mixed greens if preferred.
  • For a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/grilled-scallops-with-lemon-aioli-and-arugula-recipe/