Scallop Scampi with Arugula Citrus Salad

Chatham Harvesters Day Boat Sea Scallops are a nearly perfect, versatile protein. Naturally lean and nutrient-dense, sea scallops are high in protein, low in fat, and rich in essential minerals like selenium, magnesium, and vitamin B12, which support energy metabolism and heart health. Their mild, slightly sweet flavor makes them adaptable to many preparations, baked and breaded, scalloped, broiled plain, marinated, or even ceviche-style (“cooked” with citrus acids such as lemon or lime).

One of the easiest and most rewarding ways to prepare scallops is pan-searing. This method highlights their natural sweetness while creating a golden, caramelized crust.

In this recipe, we take inspiration from a classic scampi using olive oil, garlic, and lemon, and pair the scallops with a bright citrus arugula salad for a fresh, peppery contrast.

To pan sear properly, start by patting the scallops completely dry. This is key to achieving a good crust. Heat a skillet over medium-high heat with a small amount of olive oil until the oil 'shimmers'. Place the scallops in the pan without crowding and let them cook undisturbed for 2–3 minutes per side. When ready to flip, they should release easily and show a deep golden crust. Once seared, remove the scallops and use the same pan to build your scampi sauce with the remaining ingredients, capturing all the flavorful browned bits left behind.

The result is a simple, elegant dish that showcases the quality of fresh day-boat scallops with minimal effort and maximum flavor.

This recipe is a classic scampi with golden-seared scallops, and zesty citrus and peppery greens. 

Scallop Scampi with Arugula Citrus Salad 

Serves 2-4

For the Scallops: 

Ingredients

• 1 lb day boat sea scallops (about 6–8 large scallops)2 tbsp olive oil, divided

• 2 cloves garlic, finely minced

• Zest of ½ lemon

• 2 tbsp fresh lemon juice

• Salt and freshly cracked black pepper

• 1/4 cup dry white wine or seafood stock (optional but recommended)

Instructions

1. Prepare the scallops: Pat scallops completely dry with paper towels and season lightly with salt and pepper.

2. Pan-sear the scallops: Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer. Place scallops in the pan without crowding and sear undisturbed for 2–3 minutes per side, until a deep golden crust forms. Remove the scallops from the pan, set aside, and keep warm.

3. Build the Scampi: Reduce the heat to medium. Add the remaining ½ tablespoon olive oil and butter to the same pan. Once melted, add garlic. Sauté for 30–45 seconds, just until fragrant (do not brown).

4. Deglaze the sauce: Add white wine (or stock) and simmer for 1–2 minutes, scraping up any browned bits. Stir in lemon zest and lemon juice.

5. Finish the dish: Return scallops to the pan, spooning the sauce over them. Cook gently for 30–60 seconds, to warm through. Remove from heat and sprinkle with fresh parsley.

For the Salad: 

Ingredients

• 4 cups fresh arugula, washed and dried

• 1 lemon, segmented (seeds removed)

• 1–2 tbsp fresh lemon juice (to taste)

• 2 tbsp Gustare’s Lemon Olive Oil

• Salt, to taste

• Freshly cracked black pepper

• ¼ cup shaved Parmesan or Pecorino (optional)

• 2 tbsp toasted pine nuts or sliced almonds (optional)

  
  

Instructions

1. Prepare the lemon: Using a sharp knife, cut away the peel and pith from the lemon. Slice between the membranes to release clean lemon segments. Reserve any juice.

2. Build the salad: Place arugula in a large bowl. Add lemon segments and a small splash of reserved lemon juice.

3. Dress lightly: Drizzle with Gustare’s Lemon Olive Oil, season with salt and cracked black pepper, and gently toss just until the leaves are coated.

4. Finish & serve: Top with shaved cheese and nuts if using. Serve immediately for the freshest flavor and texture.