Grilled Scallops With Aioli and Arugula

What You’ll Love About This Recipe

Grilled scallops with aioli is a dish that’s as impressive as it is simple, perfect for both weeknight dinners and special occasions. You’ll love how the flavors come together in just a few easy steps.

• The scallops are tender and juicy, with a smoky char from the grill that adds a delicious depth of flavor.
• The creamy, garlicky aioli is the perfect complement, adding a rich and tangy finish to each bite.
• This recipe is quick to prepare, making it ideal for when you want something fancy without spending hours in the kitchen.

Recipe

Scallops are a delicacy that shine when cooked simply, and grilling them brings out their natural sweetness. Paired with a creamy, garlicky aioli, this dish is perfect for a light yet indulgent meal. Fresh, high-quality scallops are key to achieving the best flavor and texture.

Ingredients:

• 12 large sea scallops, muscle removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Pat the scallops dry with a paper towel and brush them lightly with olive oil. Season both sides with salt and pepper.
3. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard to make the aioli. Mix well and set aside.
4. Place the scallops on the grill and cook for 2-3 minutes per side, or until they are opaque and have grill marks. Avoid overcooking.
5. Remove the scallops from the grill and let them rest for a minute.
6. Serve the grilled scallops with a dollop of aioli on top or on the side. Garnish with chopped parsley if desired.

Notes:

• Verify the scallops are dry before grilling to achieve a good sear.
• For a lighter version, substitute Greek yogurt for mayonnaise in the aioli.

Time:

Prep Time: 10 minutes

Cooking Time: 6 minutes

Total Time: 16 minutes

Serving:

Serves 4

Calories:

Approximately 250 calories per serving

Cuisine:

Mediterranean

Equipment

To prepare grilled scallops with aioli, you’ll need a few essential tools to guarantee perfect results. Having the right equipment makes the process smoother and enhances the dish’s flavor.

• Grill or Grill Pan – For achieving those perfect sear marks and smoky flavor.
• Tongs – To handle scallops gently and flip them easily.
• Mixing Bowls – For preparing the aioli and marinade.
• Whisk or Fork – To blend the aioli ingredients smoothly.
• Knife and Cutting Board – For mincing garlic or herbs if needed.
• Basting Brush – To apply oil or marinade evenly on the scallops.
• Serving Platter – For presenting the dish attractively.

Nutrition

Grilled Scallops with Aioli offer a balance of protein and healthy fats. This dish is both nutritious and flavorful.

What to Serve With This Recipe

I love pairing these grilled scallops with a crisp white wine, like Sauvignon Blanc or Chardonnay, to balance the rich aioli. For sides, I often go for something light, like a fresh arugula salad or roasted asparagus, to keep the meal feeling fresh. You could also try a simple quinoa pilaf or crusty bread to soak up all the delicious flavors.

Wine Pairing Options

When I’m serving grilled scallops with aioli, I always think about wines that can complement the dish’s rich, buttery flavors without overpowering them. A crisp, citrusy Sauvignon Blanc cuts through the creaminess, while a light Pinot Grigio keeps things revitalizing. For something bolder, try a buttery Chardonnay—it’s like a cozy hug for your taste buds. Just avoid anything too heavy; you want the scallops to shine. Cheers!

Side Dish Ideas

A few simple side dishes can turn grilled scallops with aioli into a complete, satisfying meal. I love pairing them with a light arugula salad, tossed with lemon vinaigrette for a fresh contrast. Roasted asparagus or garlic sautéed spinach adds a savory touch, while a side of herbed quinoa or crusty bread soaks up the aioli. These sides keep the meal balanced, letting the scallops shine.