Best Caramelized Scallops With Fresh Green Pea Vinaigrette Recipes

Caramelized Scallops with Green Pea Vinaigrette image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 14

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
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)

Steps:

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.

Caramelized Scallops Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 10

12 large sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 tablespoons clarified butter
1/2 cup white sugar, spread on a flat plate
1/2 cup dry white wine
Juice of one lemon, freshly squeezed
1 tbsp. finely chopped flat parsley
8 chives
1 tbsp. lemon zest

Steps:

Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.