Arugula Salad with Scallops, Peaches, and Corn

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes
Serves: 4

Ingredients
· 1 lb local MA sea scallops
· 2 tablespoons olive oil, divided
· 1 tablespoon lemon juice
· 1/4 teaspoon salt
· 2 ears of fresh sweet corn, shucked
· 3 large peaches, halved and pitted
· 8 ounces arugula
· 1/2 cup balsamic vinaigrette dressing

Directions
Dry the scallops, then toss with 1 tbsp of the olive oil, the lemon juice, and the salt. Set aside in the fridge.

Heat a grill (regular grates or griddle top) to medium-high heat. Brush the remaining olive oil over the corn and peach halves. Place the corn and peaches on the grill and cook for about 7-8 minutes total, flipping halfway through. When done, set aside on a plate.

Place the scallops on the grill. Grill for 2-3 minutes per side. Remove to a plate.

Divide the arugula between 4 plates. Remove the corn kernels from the cob and chop the peaches, then add both to the salad. Place the scallops on top. Drizzle with balsamic vinaigrette. 

Enjoy alone or alongside fresh bread.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.