I’m always on the lookout for a new way to cook and present scallops. This one was definitely different. The olive oil-soaked peas and crystallized scallops were a perfect combination. All we had with it was crusty bread and a complementary dip. Delicious.

INGREDIENTS

Pea Vinaigrette:
1 cup fresh peas
kosher or large sea salt
4 tbspn olive oil
1/4 cup champagne or white balsamic vinegar
1 tbsn Dijon mustard
1/8 tsp honey
fresh ground pepper
2 tbsn fresh mint (or 1 tsp liquid mint)
2 tbsn fresh flat-leaf parsley

Carmelized Scallops
12 large sea scallops, patted dry
olive oil for brushing
1 tbsn super fine sugar
kosher or sea salt and freshly ground pepper
2 tbsn barely chopped mint
2 tbsn barely chopped fresh flat-leaf parsley

METHOD:

For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. 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 to combine. Let sit at room temperature for 30 minutes to allow the flavours to meld.

For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. 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 of the chopped mint and parsley (and maybe a tomato slice as I did).

Inspired by Bobby Flay. Copyright 2017 Television Food Network