| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 12 jumbo scallops
- 2 cups extra-virgin olive oil, plus more for drizzling
- 1/4 cup honey
- Juice of 4 Meyer lemons
- Kosher salt and freshly ground black pepper
- 5 handfuls arugula
- 1 cup store-bought candied pistachios
- Nice chunk Parmigiano-Reggiano
Instructions
- Lay the scallops on a bed of paper towels. Place more paper towels atop the scallops and evenly press. (I use a book with some weight on top.) Let sit in the fridge overnight.
- For the vinaigrette: Take your favorite jelly jar and add the olive oil, honey, lemon juice and salt to taste. (No black pepper.) Seal the lid tight and shake it good.
- Preheat a grill, nice and hot. Toss the scallops in a bowl lightly with olive oil, salt and pepper to taste. Grill 2 minutes per side.
- In a large bowl, add the arugula, then dress lightly with the vinaigrette, tossing gently with your hands. Add the pistachios, a cloud of grated Parm and top with the scallops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1327 |
| Total Fat | 126 g |
| Saturated Fat | 19 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 22 g |
| Protein | 22 g |
| Cholesterol | 28 mg |
| Sodium | 784 mg |
Reviews
I have made this twice since seeing the show. My wife would eat this multiple times a week if I made it. Wonderful recipe! Great meal!
Love this salad recipe! Made this salad, without the scallops, the same day I saw the show and will be making it again and again! The dressing is so easy and delicious. The combination of the peppery arugula, sweet and lemony dressing, salty cheese and the addition of the candied pistachios was so tasty and well-balanced. I’ve been wanting to create a great arugula salad and this hits the spot. Thank you for the recipe!