Caramelized Scallops with Green Pea Vinaigrette

"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.
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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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)


  1. 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.
  2. 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.
  3. 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.