Grilled Scallops Over Lemony Arugula - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food
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Ingredients
- 12 giant diver scallops (about 2 ounces each)
- salt
- pepper
- sea salt
- 1 lemon
- extra virgin olive oil
- 1 10-oz container of spicy baby arugula, simply tossed with lemon and extra virgin olive oil
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