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