Grilled Scallops with Lemon Aioli and Arugula

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  0.5 cup Mayonnaise, Regular
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  1 Garlic(3g)
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  2 tsp Lemon
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  2 tbsp Lemon Juice, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Paprika, Smoked
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  1 tsp Honey
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  16 Scallops(480g)
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  4 cup Arugula

Instructions

1. 1Mince the fresh garlic finely and zest the lemon, then juice it into a separate bowl. In a small mixing bowl, whisk together the mayonnaise, minced garlic, lemon zest, lemon juice, smoked paprika, honey, salt, and pepper until smooth and fully combined. Cover and refrigerate the lemon aioli.
2. 2Pat the scallops dry with paper towels and season both sides generously with salt and pepper.
3. 3Preheat a grill or grill pan over medium-high heat for 3–4 minutes until very hot. Lightly oil the grates or surface.
4. 4Working in batches to avoid crowding, place the scallops on the hot grill. Cook 2–3 minutes per side over medium-high heat until golden brown with a slight crust, turning only once. Internal temperature should reach 145°F and the scallops should be opaque throughout. Transfer cooked scallops to a plate and repeat with remaining batches.
5. 5Divide the arugula evenly among 5 airtight containers while the scallops are still warm.
6. 6Top each container with an equal portion of the cooked scallops, dividing them evenly into 5 servings.
7. 7Drizzle the chilled lemon aioli over the scallops and arugula in each container, or pack the aioli separately in small sealed containers.
8. 8Seal all containers and refrigerate. Consume within 3 days for best quality.