Caramelized Scallops with Green Pea Vinaigrette

"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.

Total Time:
50 min
30 min
10 min
10 min

4 servings

  • For the vinaigrette:
  • 1 cup fresh or frozen peas
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon dijon mustard
  • Touch of clover honey
  • Freshly ground pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons finely chopped fresh parsley
  • For the scallops:
  • 12 large sea scallops, patted dry
  • Canola oil, for brushing
  • Kosher salt and freshly ground pepper
  • 1 tablespoon superfine sugar
  • Chopped fresh mint and parsley, for topping (optional)
  • 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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    Not what you're looking for? Try:

    Caramelized Scallops with Fresh Green Pea Vinaigrette

    Recipe courtesy of Bobby Flay