Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

By joanmarie

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

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Step 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.

Step 2
Thread 3 scallops and 2 lemon wedges onto each of 8 (4-inch) wooden skewers. Sprinkle with 1/4 teaspoon salt and pepper.

Step 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.

Step 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.