Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce

Total Time:
25 min
25 min

4 servings

  • 20 large scallops (2 pounds)
  • Olive oil, for brushing
  • Salt and pepper
  • Peas and Apples in Red Pepper Sauce:
  • 2 large red peppers; roasted on the grill, peeled and seeded
  • 1/4 onion, grilled
  • 2 roasted garlic cloves
  • 2 ounces butter
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 1/2 teaspoons minced basil
  • Salt and pepper, to taste
  • 2 pounds sugar snap peas, ends trimmed
  • 2 McIntosh apples, cored and sliced 1/4-inch
  • 1 teaspoon peanut oil
  • 1 yellow pepper, roasted, peeled, seeded and julienned
  • Black sesame seeds, for garnish
  • Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)

Peas and Apples in Red Pepper Sauce:
  • While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se

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