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

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Preheat the grill for high heat direct grilling.
  4. 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.