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A close up of one plate filled with V

Arugula Salad with Scallops and Grilled Peaches

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 16 large scallops, about a pound in weight
  • 2 large ripe peaches, sliced ¼ inch thick
  • 3 T olive oil, divided
  • 2 T butter
  • 2 T fresh squeezed lemon juice
  • 8 cups arugula, rinsed and dried
  • 4 oz goat cheese, crumbled
  • Salt
  • Pepper
  • 2 T pesto (optional)

For Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 T fresh squeezed lemon juice
  • 2 tsp honey
  • Salt
  • Pepper


  1. Rinse scallops and gently pat dry with paper towels. Sprinkle lightly with salt and pepper. Set aside.
  2. Make the vinaigrette by whisking olive oil, vinegar, lemon juice, honey, and salt and pepper to taste together in a small bowl. Set aside.
  3. Place cast iron grill pan or skillet on stove over medium high heat. Brush peach slices lightly with olive oil on both sides (using approximately 1 T oil). Place peach slices in pan and cook until slightly soft, about two minutes on each side. Remove from pan, cut into bite-sized pieces and set aside.
  4. Place arugula in a large bowl and toss with the vinaigrette. Divide the salad onto four plates. Sprinkle 1 ounce of cheese onto each plate and top with ¼ of the grilled peaches. Set aside.
  5. Place a cast iron skillet on stove over medium-high heat. Working in batches, add 1 T olive oil and 1 T butter to pan. When butter is melted and beginning to bubble, place 8 of the seasoned scallops in the pan. (Don’t crowd the scallops). Cook scallops for two to three minutes, until they develop a golden-brown crust. Flip the scallops over, add 1 T fresh squeezed lemon juice, and cook for an additional two minutes. Remove cooked scallops from pan, then repeat the process above with the remaining olive oil, butter, scallops, and lemon juice.
  6. Place four of the grilled scallops on each salad plate. If using, top each scallop with approximately ½ tsp of pesto.
  7. Serve immediately.