Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
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