Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

 

Yield:

4 servings (serving size: 3 scallops and 1/3 cup sauce)

 

Ingredients

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

1/4 cup dry white wine

1/4 cup finely chopped fresh parsley

24 sea scallops (about 1 1/2 pounds)

16 lemon wedges

1/2 teaspoon salt, divided

1/4 teaspoon black pepper

Cooking spray

3 cups baby arugula

1 cup packed fresh flat-leaf parsley leaves

1/4 cup chopped fresh chives

Preparation

1. Combine olive oil and garlic in a small saucepan over medium-high heat; cook 1 minute. Add wine; bring to a simmer. Remove pan from heat; stir in chopped parsley.
2. Thread 3 scallops and 2 lemon wedges onto each of 8 (4-inch) wooden skewers. Sprinkle with 1/4 teaspoon salt and pepper.
3. Heat a grill pan over high heat. Coat pan with cooking spray; place skewers on pan. Grill 3 minutes; turn. Brush with half of olive oil mixture. Grill 3 minutes.
4. Combine arugula, parsley leaves, and chives in a large bowl. Divide arugula mixture evenly among 4 serving plates. Top each salad with 2 skewers. Drizzle with remaining olive oil mixture; sprinkle scallops with remaining 1/4 teaspoon salt.