Grilled Sea Scallop Skewers With Creamy Hot Pepper And Garlic Vinaigrette With Toasted Breadcrumbs

• 1/2 cup mayonnaise
• 1/4 cup hot cherry peppers, chopped
• 3 tbsp red wine vinegar
• 3 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 4 tbsp olive oil, divided
• 2 tsp finely chopped fresh thyme
• 3 cloves garlic, finely chopped
• salt and freshly ground pepper
• 4 slices good white bread, crusts removed and finely processed
• 1 tsp finely grated lemon zest
• 16-20 large sea scallops, patted dry
• 6-inch wooden skewers, soaked in water

1. Put the mayonnaise, cherry peppers, vinegar, 2 tbsp parsley, mustard, lemon juice, 2 tbsp olive oil, thyme, and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
2. Heat the remaining 2 tbsp oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from heat and stir in the remaining 1 tbsp parsley and the lemon zest. Season with salt and pepper.
3. Preheat the grill for high heat direct grilling.
4. 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 vinaigrette and sprinkle with the breadcrumbs.

mayonnaise, hot cherry peppers, red wine vinegar, parsley, mustard, lemon juice, olive oil, thyme, garlic, salt, white bread, lemon zest, scallops, wooden skewers

Taken from www.epicurious.com/recipes/member/views/grilled-sea-scallop-skewers-with-creamy-hot-pepper-and-garlic-vinaigrette-with-toasted-breadcrumbs-51953201 (may not work)