Bobby Flay’s Grilled Sea Scallop Skewers | Bobby Flay’s Barbecue Addiction | Food Network
Bobby grills sea scallops to perfection and makes a creamy hot pepper dressing!
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings Ingredients 1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
2 teaspoons finely chopped fresh thyme
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 slices good white bread, crusts removed and finely processed
1 teaspoon finely grated lemon zest
16 to 20 large sea scallops, patted dry
Special equipment: 6-inch wooden skewers, soaked in water Directions Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside. Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon 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 the vinaigrette and sprinkle with the breadcrumbs. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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