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

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



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


  • 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


  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. 


  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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