Name: Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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

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