Caramelized Scallops w/Green Pea Vinaigrette

easter27

Minty, Savory, Caramelized Scallops with Green Pea Vinaigrette

Caramelized-Scallops

Total Time:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield: 4 servings
Level: Easy

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.

SHOPPING LIST – CARAMELIZED SCALLOPS

 For the vinaigrette:

fresh or frozen peas
Kosher salt
 extra-virgin olive oil
 champagne vinegar
 dijon mustard
 clover honey
 ground pepper
 fresh mint
 fresh parsley

For the scallops:
12 large sea scallops, patted dry
Canola oil
Kosher salt,  ground pepper
 superfine sugar
Chopped fresh mint and parsley (for topping, optional)

Source:  Food Network

 

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