Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup hot cherry peppers, chopped
  • 3 tablespoons red wine vinegar
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil, divided
  • 2 teaspoons finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 4 slices good white bread, crusts removed and finely processed
  • 1 teaspoon finely grated lemon zest
  • 16 to 20 large sea scallops, patted dry
  • Special equipment: 6-inch wooden skewers, soaked in water
Directions

Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.

Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.

Preheat the grill for high heat direct grilling.

Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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    This recipe is featured in:

    Seafood