Grilled Summer Scallops with BBQ Sauce and Baby Arugula Recipe with Truvía^® Calorie-Free Sweetener

Ingredients

GRILLED SCALLOPS

• One dozen large sea scallops (called u-10’s)

• 3 Tbsp olive oil

• Zest of one lemon

• Juice of one lemon

• Fresh pink peppercorn, in a mill

• 1 tsp (5mL) ground espresso

• 21⁄2 tsp (12.5mL) Truvía^® Calorie-Free Sweetener Spoonable*

• 8 ounces of baby arugula (or baby spinach)

BBQ SAUCE

• 2 Tbsp (30mL) canola oil

• 2 shallots

• 4 cloves garlic, coarsely chopped

• 1 Tbsp (15mL) mustard seeds, toasted

• 1 Tbsp (15mL) fennel seeds, toasted

• 2⁄3 cup (160mL) dijon mustard

• 2 cups (500mL) ketchup

• 1⁄4 cup (60mL) ancho chili powder

• 2 Tbsp (30mL) paprika

• 1 large or 2 small oranges, zested and juiced

• 2 canned chipotle chiles in adobo, chopped

• 2⁄3 cup (160mL) cider vinegar

• 2 Tbsp (30mL) worcestershire sauce

• 1⁄4 cup Truvía^® Calorie-Free Sweetener Spoonable

• 1⁄3 (80mL) to 2⁄3 cup (180mL) water (add as needed to desired consistency)

• Kosher salt to taste

Directions

• 1.  

  Rinse the scallops, remove the "beard" from each, and pat dry with paper towel.

• 2.  

  Mix the marinade and coat the scallops well.

• 3.  

  Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.

DIRECTIONS FOR ASSEMBLY

• 4.  

  Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad.

• 5.  

  Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.

BBQ SAUCE

• 6.  

  Heat the oil on medium-high heat in a 4-quart, heavy bottom sauce pan.

• 7.  

  Add the seeds, shallot and garlic and cook for about two minutes.

• 8.  

  Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes.

• 9.  

  Let cool and blend well in a blender.

• 10.  

  Store refrigerated.