Grilled Scallops with Arugula & Peach Salad


Servings: 4


For the salad
  • 12 ounces fresh sea scallops
  • 8 ounces arugula
  • 1 bunch watercress
  • 2 ripe peaches, sliced
  • 1/2 red onion, julienned and rinsed
  • 1 cup spiced or toasted pecans
  • 3 ounces balsamic vinaigrette
For the balsamic vinaigrette
  • 3/4 cup balsamic vinegar
  • 1 lemon, juiced
  • 1 shallot, chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon thyme, finely chopped
  • 2 cups olive oil
  • salt & pepper


For the vinaigrette
  1. Whisk all the ingredients except the oil in a bowl. Then, add the oil in a steady stream and season to taste with salt and pepper.
For the salad
  1. Briefly toss the scallops in 1 ounce of the balsamic vinaigrette until they are evenly coated. Divide scallops onto 4 skewers.
  2. Grill the scallops until almost cooked through. Time will vary depending on their size.
  3. In a large bowl combine the greens, peaches, onions, and pecans with remaining 2 ounces of balsamic vinaigrette.
  4. Divide salad onto four chilled plates and top each salad with scallops (either on or off the skewer).

You may also be interested in