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Apricot-glazed scallops are a great seasonal topper for this light and summery arugula salad.

Yield: Makes 4 Servings

Apricot Glaze

½ cup apricot preserves

2 tablespoons of water

1 teaspoon lemon juice

1 teaspoon prepared horseradish

¼ teaspoon lemon zest

¼ teaspoon cracked black pepper

¼ teaspoon dried crushed red pepper

Lemon Vinaigrette Arugula Salad

¼ cup olive oil

¼ cup of lemon juice

Zest of ½ lemon

1 teaspoon minced shallot

½ teaspoon sugar

½ teaspoon kosher salt

8 ounces arugula


1 tablespoon canola oil

2 ounces diced pancetta

12 large dry scallops

1 medium lemon cut in eighths

Parmigiano-Reggiano curls for garnish


Based on 24 ratings

Preparation Method

Make the apricot glaze:
In a small saucepan over medium heat, combine apricot preserves, water, lemon juice, horseradish, lemon zest, black pepper and dried red pepper. Using a wire whisk, stir constantly until slightly thickened, about 7 minutes. Let cool to room temperature.

Make the lemon vinaigrette:
In a blender or food chopper, combine olive oil, lemon juice, lemon zest, shallot, sugar and salt. Process until blended. Arrange the arugula on 4 salad plates. Season each with salt and lightly drizzle with the vinaigrette.

Make the scallops:
In a medium size skillet heat oil over medium heat until shimmering. Add the pancetta and cook, stirring until crispy. Using a slotted spoon, remove pancetta to a paper towel and set aside.

In the pan with remaining drippings over medium heat, arrange the scallops and sear for 3-4 minutes, until crispy and browned. Turn scallops and sear until browned. Remove to a plate and let rest for two minutes.

Sear the lemon wedges on both sides, about 2 minutes each side. Remove to a plate.

Brush the scallops with a generous portion of the apricot glaze and arrange 3 scallops and 2 grilled lemon wedges on each salad. Garnish with the Parmigiano-Reggiano curls and crispy pancetta.

Pro Tip:
Use a vegetable peeler to make Parmigiano-Reggiano curls.