Ingredients
1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tbsp red wine vinegar
3 tbsp finely chopped fresh flat-leaf parsley
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
4 tbsp olive oil, divided
2 tsp finely chopped fresh thyme
3 cloves garlic, finely chopped
salt and freshly ground pepper
4 slices good white bread, crusts removed and finely processed
1 tsp finely grated lemon zest
16-20 large sea scallops, patted dry
6-inch wooden skewers, soaked in water
Preparation
Put the mayonnaise, cherry peppers, vinegar, 2 tbsp parsley, mustard, lemon juice, 2 tbsp olive oil, thyme, and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
Heat the remaining 2 tbsp oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from heat and stir in the remaining 1 tbsp parsley and the lemon zest. Season with salt and pepper.
Preheat the grill for high heat direct grilling.
Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with vinaigrette and sprinkle with the breadcrumbs.
