"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.
Recipe courtesy of Bobby Flay
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Caramelized Scallops with Green Pea Vinaigrette
Total:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

For the vinaigrette:
For the scallops:

Directions

Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.

Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.

Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.

Photograph by Linda Xiao

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