15 min prepServes 3 people
Ingredients:
- 1/3 cup Wellington™ Cracked Pepper Water Crackers, finely crushed
- 3 tbsp Unsalted Butter
- 1 Lemon, zested & juiced
- 1 lb Scallops
- 1 tbsp Olive Oil
- 1 1/2 tsp Sea Salt, divided
- 2 cups Arugula
Directions
- Heat a large non-stick skillet on medium-high heat and add the finely crushed Wellington Crackers, butter, and 1/2 teaspoon salt. Stir to combine and allow the butter to melt and the crushed crackers to toast up lightly. Transfer to a bowl with lemon zest and stir to combine then set aside
- While the grill heats to medium high, dry the scallops with paper towels brush with olive oil and season with salt.
- Grill scallops for just 2 minutes per side, or until cooked through.
- Add arugula to the serving plate then top with the grilled scallops and sprinkle crumb mixture. Serve immediately with lemon wedges.
- Recipe Creator: @foodbyjonister