Caramelized Scallops with Green Pea Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 29
- Sodium
- 553
- Total: 50 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
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)
Directions
- 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.