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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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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.

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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.

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Bobby Flay’s Grilled Sea Scallop Skewers | Bobby Flay’s Barbecue Addiction | Food Network

30 Comments

  3. Allen Trice

    Let's grill for the seafood! What was I thinking?! I like grilling foods! Don't you just know that?!

  7. Adrienne Fein

    You actually may see scallops on the barbecue. Bravo Bobby bravo. This makes me a north eastern Long Island girl. Now I’m going to go to the fish store that only does Long Island fishing

  17. Teresa Watson

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  23. Jhonathan Almeida

    Qual a possibilidade de uma família do Brasil de Minas gerais poder um dia comer algo feito por vc Bob 😋🤔 nenhuma chance né kkkkkkkkkkk parabéns pelos teus trabalhos 🙏🏾🙏🏾🙏🏾🙏🏾👏👏👏👏👏👏

  28. scottab140

    😁Dressing:
    1/2 cup mayonnaise
    1/4 cup hot cherry peppers, chopped
    3 tablespoons red wine vinegar
    2 tablespoons finely chopped fresh flat-leaf parsley
    2 tablespoons Dijon mustard
    1 tablespoons fresh lemon juice
    2 teaspoons finely chopped fresh thyme
    3 cloves garlic, finely chopped
    Salt and freshly ground black pepper

    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.

    4 slices good white bread, crusts removed and finely processed
    2 tablespoons olive oil, divided
    Salt and freshly ground black pepper
    1tablespoons finely chopped fresh flat-leaf parsley
    1 Tablespoon lemon zest

    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.

    16 to 20 large sea scallops, patted dry
    2 tablespoons olive oil, divided
    Salt and freshly ground black 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.

  29. Stephanie Ramos

    I don’t think there’s anything that Bobby Flay has cooked, that I don’t like. My mouth waters with all his videos. 😩 … never watch on an empty stomach. Lol 😂

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