DASH. OF. THIS. AND. THAT

 

                SEARED SEA SCALLOPS AND ARUGULA AOILI

 

  






 

 

 

 

Grilling sea scallops with clarified butter is a great technique. You can make them extra impressive by making caramelized criss cross grill marks. Place on top of arugula aioli for contrasting flavors. Serve with in season vegetables and bring on the Chardonnay!

 

Aoili Ingredients:

1 cup washed arugula patted dry (reserve a few leaves for garnish)

1 tablespoon fresh parsley

1 clove garlic

3/4 cup mayonnaise

1/4 cup olive oil

juice of one lime

1 teaspoon fresh lemon juice

1 teaspoon capers, drained

salt and pepper

 

 

Seafood Ingredients:

30 sea scallops

1/3 cup clarified butter

 

                                      Preheat the griller/broiler  

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1.  Make the arugula aioli:

     Place all ingredients in a processor/blender, whip until smooth. Taste and season with salt and pepper.      Refrigerate until ready to serve. 

2.  Pat the sea scallops dry and brush with butter, season with salt and pepper. 

     Grill the sea scallops for about two minutes on each side, make a criss cross pattern by rotating the          sea scallops 90 degrees after one minute on same side. Flip and repeat the cooking process.

3.  Spoon some aioli onto serving plates, plate the scallops and garnish with fresh parsley.