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
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.