Mohamed Shili This easy and delicious recipe for caramelized scallops with fresh green pea vinaigrette is a quick and elegant dish perfect for any occasion. With tender, golden scallops and a light, refreshing pea dressing, it’s both flavorful and nutritious. You can easily swap the scallops for another protein, making this dish versatile and simple to prepare!
Ingredients Needed:
Pea Vinaigrette:
- 1 cup fresh peas
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1 tablespoon Dijon mustard
- Touch clover, honey,
- Freshly ground black pepper
- 2 tablespoons chopped fresh mint
- 2 tablespoons finely chopped fresh flat-leaf parsley
Caramelized Scallops:
- 12 large sea scallops, patted dry
- Canola oil, for brushing
- 1 tablespoon superfine sugar
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons barely chopped fresh mint
- 2 tablespoons barely chopped fresh flat-leaf parsley
How To Make Caramelized Scallops with Fresh Green Pea Vinaigrette?
- Make the Pea Vinaigrette: Blanch the peas in salted water until tender, then cool them in an ice bath. In a bowl, whisk together olive oil, champagne vinegar, Dijon mustard, honey, salt, and pepper. Add the peas, mint, and parsley, and mix well. Let it sit at room temperature for 30 minutes.
- Cook the Scallops: Preheat the grill to high heat. Brush the scallops with canola oil and season with salt and pepper. Sprinkle sugar on one side and let it dissolve for 2 minutes. Grill the scallops sugar-side down for 1-2 minutes until golden. Flip and grill for another 1-2 minutes until cooked through.
- Serve: Place 3 scallops on each plate. Spoon the pea vinaigrette over the scallops and sprinkle with chopped mint and parsley.
Recipe Tips:
- Don’t Overcook the Scallops: Grill the scallops for 1-2 minutes on each side. Overcooking makes them tough, so keep an eye on them!
- Use Fresh Peas: Fresh peas give the vinaigrette a bright, sweet flavor. If fresh peas aren’t available, use frozen peas and cook them quickly.
- Let the Vinaigrette Rest: Allow the vinaigrette to sit at room temperature for at least 30 minutes. This helps the flavors blend and enhances the taste.
- Adjust the Sweetness: If you prefer a sweeter vinaigrette, add a bit more honey. Taste it before serving to adjust the balance.
- Don’t Skip the Sugar on the Scallops: The sugar helps achieve that perfect caramelized crust. Let the sugar dissolve slightly before grilling.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature. Then, store them in a sealed container in the fridge for up to 2 days.
- Reheat: Heat the scallops in a pan over low heat for 2-3 minutes with a little water or broth.
Nutrition Facts:
- Calories: 273 kcal
- Total Fat: 17 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Sodium: 400 mg
- Potassium: 400 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 17 g
Try More Bobby Flay Recipes:
- Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
- Bobby Flay Scallops With Avocado Corn Relish
- Coleslaw with Cumin-Lime Vinaigrette
- Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette
Caramelized Scallops with Fresh Green Pea Vinaigrette
Description
This easy and delicious recipe for caramelized scallops with fresh green pea vinaigrette is a quick and elegant dish perfect for any occasion. With tender, golden scallops and a light, refreshing pea dressing, it’s both flavorful and nutritious. You can easily swap the scallops for another protein, making this dish versatile and simple to prepare!
Ingredients
Pea Vinaigrette:
Caramelized Scallops:
Instructions
- Make the Pea Vinaigrette: Blanch the peas in salted water until tender, then cool them in an ice bath. In a bowl, whisk together olive oil, champagne vinegar, Dijon mustard, honey, salt, and pepper. Add the peas, mint, and parsley, and mix well. Let it sit at room temperature for 30 minutes.
- Cook the Scallops: Preheat the grill to high heat. Brush the scallops with canola oil and season with salt and pepper. Sprinkle sugar on one side and let it dissolve for 2 minutes. Grill the scallops sugar-side down for 1-2 minutes until golden. Flip and grill for another 1-2 minutes until cooked through.
- Serve: Place 3 scallops on each plate. Spoon the pea vinaigrette over the scallops and sprinkle with chopped mint and parsley.
Notes
- Don’t Overcook the Scallops: Grill the scallops for 1-2 minutes on each side. Overcooking makes them tough, so keep an eye on them!
- Use Fresh Peas: Fresh peas give the vinaigrette a bright, sweet flavor. If fresh peas aren’t available, use frozen peas and cook them quickly.
- Let the Vinaigrette Rest: Allow the vinaigrette to sit at room temperature for at least 30 minutes. This helps the flavors blend and enhances the taste.
- Adjust the Sweetness: If you prefer a sweeter vinaigrette, add a bit more honey. Taste it before serving to adjust the balance.
- Don’t Skip the Sugar on the Scallops: The sugar helps achieve that perfect caramelized crust. Let the sugar dissolve slightly before grilling.
Caramelized Scallops with Fresh Green Pea Vinaigrette