Grilled Scallops with Lemon Aioli and Arugula

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  Mayonnaise, Regular(120g)
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  Garlic
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  Lemon(10g)
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  Lemon Juice, Fresh(30g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Paprika, Smoked(5g)
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  Honey(5g)
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  Scallops
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  Arugula(960g)

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 while preparing the scallops.
2. 2Pat the scallops dry with paper towels and season both sides generously with salt and pepper.
3. 3Heat a large skillet or griddle over medium-high heat for 2–3 minutes until very hot. Add a thin layer of oil and swirl to coat evenly.
4. 4Working in batches to avoid crowding, place the scallops flat-side down in the hot skillet. Cook 2–3 minutes per side over medium-high heat until golden brown with a slight crust and opaque throughout, turning only once. Internal temp should reach 145°F. Transfer cooked scallops to a plate and repeat with remaining batches.
5. 5Divide the arugula evenly among 5 airtight containers or meal prep plates while the scallops are still warm.
6. 6Top each container of arugula with an equal portion of the cooked scallops, dividing them evenly into 5 servings.
7. 7Spoon or drizzle 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; reheat scallops gently if desired, or serve cold.