Caramelized scallops in a green pea vinaigrette

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

In this dish, you'll enjoy the delicate texture and flavor of scallops, enhanced by a vibrant vinaigrette with refreshing mint. Before grilling, the scallops are sprinkled on one side with ultrafine sugar, which creates a delicious caramelized crust. Add blanched green peas to the vinaigrette. Serve three scallops per serving, drizzled with the pea vinaigrette. A perfect pairing with a dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sea scallops

12 large scallops, patted dry
Racial oil to lubricate
1 tbsp. ultrafine sugar
Chopped fresh mint and parsley, to sprinkle (optional)

Vinaigrette dressing

1 cup fresh or frozen green peas
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tbsp Dijon mustard
A little clover honey
2 tbsp chopped fresh mint
2 tbsp finely chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the dressing:

Blanch the green peas in boiling salted water for 1-2 minutes, then transfer them to ice water; drain. In a medium bowl, combine the olive oil, vinegar, mustard, honey, and some salt and black pepper. Add the peas, mint, and parsley and toss to combine. Let stand at room temperature for 30 minutes to allow the flavors to meld.
Prepare the scallops:

Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and season with salt and black pepper. Sprinkle sugar on one side of the scallops and let them sit for 2 minutes to dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue cooking until done, about 2 minutes.