Olivette's Grilled Scallops with Arugula and Pearl Couscous Salad

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Olivette's Grilled Scallops with Arugula and Pearl Couscous Salad

Serving Size
4

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A delicious Spring salad from Executive Chef Neal Cox of Olivette at The Houstonian. The scallops are an exceptional touch! 

Ingredients

Scallops:

  • 12 ea.  U-10, Dry Pack Sea Scallops
  • Salt and Cracked Black Pepper
  • Extra Virgin Olive Oil

Salad:

  • 4 cups  Baby Arugula Leaves
  • 4 cups  Pearl Couscous, cooked
  • 1 cup  Dried Apricots, julienne
    1 cup
     Pistachios, shelled and lightly toasted
  • 1 cup  English Cucumber, medium dice
  • 2 cups  Fennel Bulb, shaved
  • 1 cup Feta Cheese
  • 1 Tbsp.  Kosher Salt
  • 1 Teaspoon  Fresh Cracked Black Pepper
  • Basil-Mint Vinaigrette (below)

Basil-Mint Vinaigrette:

  • 1 Lime, juice and zest.
  • 1 Lemon, juice and zest
  • 1 Orange, juice and zest
  • ½ c.  Champagne vinegar
  • 1T.  Honey
  • 1t.  Kosher salt
  • ½ t.  Fresh Ground Black Pepper
  • 1 c.  Grape Seed Oil
  • 1T.  Basil, chopped
  • 1T.  Mint, chopped
  • 1T.  Italian Parsley, chopped

Recipe Info

Scallops:

  1. Season the scallops on both sides with salt and pepper. Dress the scallops with the Extra Virgin Olive Oil and let marinate for approx. 10 mins. Prepare a hot grill or grill pan. Place the scallops on the grill surface and cook for 2 minute. Turn the scallops lightly to achieve a nice cross hatch pattern and cook for 2 minutes more. Flip scallops over and let cook for 2 additional minutes. Remove scallops, dress with additional olive oil and let rest for 2 minutes. Scallops should be medium rare to medium. Cook longer if you prefer more doneness. 

Salad:

  1. Mix first seven ingredients together in a medium mixing bowl. Add salt and pepper. Drizzle vinaigrette into the mixture and lightly toss until evenly coated.

Basil-Mint Vinaigrette:

  1. Combine first seven ingredients with a wire whip in a mixing bowl. Slowly add grapeseed oil in a steady stream while whisking thoroughly. When combined, add chopped herbs and taste. Adjust seasoning as needed.

For the Plate:

  1. Place an even portion of the dressed salad on four plates. Place three scallops on top of each salad and drizzle with additional Basil-Mint Vinaigrette. Serve. 

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