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Grilled scallops with minty pea salad
This bright seafood side dish features mint, scallops, and peas.
YIELDS
4
Ingredients
Salad
- 1/2 lemon, zested and juiced
- 1 teaspoon Dijon mustard
- 3 to 4 tablespoons extra virgin olive oil
- Kosher salt and black pepper, to season
- 3 large handfuls arugula
- 2 to 3 handfuls shelled peas, pea shoots, and/or sliced snow peas or sugar snap peas
- 3 to 4 radishes, thinly sliced
- 1 small handful mint
- 1 small handful parsley
Scallops
- 1/4 cup (56 g) butter
- 2 garlic cloves, finely minced
- 1/2 lemon, zested and juiced
- 1 tablespoon finely chopped parsley
- Kosher salt and black pepper
- 12 to 16 large scallops
Directions
Salad
- Heat your grill to medium-high/high.
- In a large bowl, whisk together the lemon zest, lemon juice, Dijon, and olive oil, and season with salt and pepper. Add in the arugula, peas, pea shoots, snow peas, and/or sugar snap peas, radishes, mint, and parsley, and set aside without tossing.
Scallops
- Melt the butter over low heat or in the microwave and set aside to cool. Stir in the garlic, lemon zest, lemon juice, and parsley, and season with salt and pepper.
- Place the scallops in a bowl and drizzle about half of the butter mixture over top and toss to coat.
- Place the scallops onto the grill and cook uncovered for six to seven minutes on the first side, flip, and cook for another minute until just cooked through, basting with more butter frequently.
- Just before serving, toss the salad and serve it alongside the grilled scallops. Enjoy!
