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Seared Scallops with Arugula Gremolata

Serves 4.

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    Gremolata is one of those items where the whole is greater than the sum of its parts. The Italian condiment is often made with parsley, but a duo of arugula and mint is a bright, fresh-tasting alternative. It’s an absolute star strewn over buttery scallops, but can also liven up halibut, rainbow trout, or wild salmon.

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    Great catch

    When purchasing scallops from the fishmonger, be sure to buy those that are “dry-packed.” This means they were not soaked in a sodium solution, which not only raises sodium levels but also results in scallops that won’t sear properly in a skillet.

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    Seared Scallops with Arugula Gremolata

    Ingredients

    • 2 cups (500 mL) packed arugula
    • 1/3 cup (80 mL) mint
    • 1/3 cup (80 mL) unsalted roasted almonds
    • Grated zest of 1 lemon
    • 2 Tbsp (30 mL) red wine vinegar
    • 1 garlic clove, finely chopped
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) red chili flakes (optional)
    • 2 Tbsp + 2 tsp (40 mL) extra-virgin olive oil or camelina oil
    • 1 lb (450 g) sea scallops
    • 2 tsp (10 mL) unsalted butter

    Nutrition

    Per serving:

    • calories249
    • protein22g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates6g
      • sugars2g
      • fibre1g
    • sodium331mg

    Directions

    01

    Place arugula, mint, almonds, lemon zest, vinegar, garlic, salt, and chili flakes (if using) in food processor container and pulse into a chunky mixture. Place in bowl and stir in 2 Tbsp (30 mL) oil. Set aside.

    02

    Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high heat. Place scallops in pan, making sure they are not touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, and sear until browned underneath, about 1 1/2 minutes.

    03

    Dollop serving platter with spoons of gremolata. Serve scallops on top.

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    This recipe is part of the Keen on Green collection.

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