Grilling / Salad / Sauces & Marinades / Scallops / Seafood

Sea scallops with toasted breadcrumbs and creamy hot pepper & garlic vinaigrette

Grilled scallops! Well, for Bobby Flay, anyway. It was a little late at The Food Chain to be firing up the grill.

It’s been 20 days since my last post, but it’s been a wild ride. Lots of stuff happened in September between dieting, a wedding, tasty but visual nightmare-looking Wellingtons (one day, folks. one day.) and a trip to the West Coast. But fear not, the site is back…for those of your who didn’t starve in my absence.

Recipe adapted from Bobby Flay’s Barbecue Addiction
Serves 4

1/2 cup mayonnaise
1/4 cup cherry peppers, chopped
3 tbsp. red wine vinegar
3 tbsp. fresh flat-leaf parsley, chopped
2 tbsp. Dijon mustard
2 tbsp. lemon juice
4 tbsp. olive oil
2 tsp. fresh thyme
3 cloves garlic, chopped
Salt and pepper

breadcrumbs
1 tsp. lemon zest
16 to 20 large sea scallops, patted dry

Process the mayonnaise, cherry peppers, vinegar, 2 tablespoons of parsley, mustard, lemon juice, 2 tablespoons of olive oil, thyme and garlic in a blender. Season to taste.

Heat the remaining olive oil in a medium pan over high heat. Add the breadcrumbs and cook until golden brown. Remove from the heat and stir in the remaining parsley and lemon zest. Season.

Here’s where I take things in a different direction. In the original recipe, Bobby Flay grilled these on skewers that have been soaked in water to prevent burning them. I would have done this, but my girlfriend and I ate these kind of late, so we just seared them on a grill pan. The basics of cooking the scallops are the same either way.

Preheat the grill or the grill pan over high heat. Brush the scallops with olive oil and season with salt and pepper. Grill until caramelized on one side. This should take about three minutes. Flip and cook for another 30 seconds, then remove.

Drizzle with the vinaigrette, then finish with breadcrumbs.

Serve.

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