Caramelized Scallops With Green Pea Vinaigrette
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
60
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Pea (fresh or frozen)1 cup
Extra-Virgin Olive Oil1 cup
Champagne Vinegar1 tbsp
Dijon Mustard2 tbsps
Mint (chopped fresh)2 tbsps
Parsley (finely chopped fresh)12 large
Sea Scallops (patted dry)1 tbsp
Sugar (superfine)Directions:
1
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
2
Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl
3
Add the peas, mint and parsley and toss
4
Let sit at room temperature for 30 minutes to allow the flavors to meld
5
Cook the scallops: Heat a grill or grill pan over high heat
6
Brush the scallops on both sides with canola oil and sprinkle with salt and pepper
7
Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar
8
Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes
9
Flip and continue grilling until just cooked through, about 2 minutes
10
Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops
11
Top each with some chopped mint and parsley, if desired
12
Photograph by Linda Xiao