Photo: Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs Recipe
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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By Dani Mauer
Ft Myers, FL
on December 03, 2012
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I came across this recipe while on the site and so I didn't see how it was prepared. I guess the scallops were cooked on a grill, while the rest of the ingredients were in the pan. I didn't have a grill on hand, so cooked everything on the stovetop. The dressing was quite good, but didn't see the point of the breadcrumbs. I felt it took away from the flavor of the scallops. I would make it again eliminating the bread crumbs.
By ykmom_7569485
east brunswick, NJ
on August 06, 2012
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Very good and really easy. My vinaigrette came out a lot thicker than I expected, but was very good. Love the breadcrumbs!
By mvsunshine29_12...
on July 01, 2012
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love this, I didn't have cherry peppers on hand and used Shiracha hot sauce instead. Wow what a great sauce. You can use it on anything to give it a kick. The scallops were so good left the breadcrumbs out!!! Bobby all your dishes are always full of flavor, keeps me coming back for more. Thanks!!
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