Grilled Sea Scallop Skewers with Creamy Hot Pepper

Name: Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender.
2
Season with salt and pepper and puree until fairly smooth.
3
Set aside.
4
Heat the remaining 2 tablespoons oil in a medium saute pan over high heat.
5
Add the breadcrumbs and cook until lightly golden brown.
6
Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest.
7
Season with salt and pepper.
8
Preheat the grill for high heat direct grilling.
9
Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat.
10
Brush both sides with oil and sprinkle with salt and pepper.
11
Grill the scallops until well caramelized on one side, about 3 minutes.
12
Flip and cook another 30 seconds or so.
13
Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup hot cherry peppers, chopped, 3 tablespoons red wine vinegar, 3 tablespoons finely chopped fresh flat-leaf parsley, and more.

Yes, Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions