
Ease of preparation rating: Medium
Yield: 4 servings
INGREDIENTS:
Roasted Red Pepper Aioli
2 red peppers, charred, skin and seeds removed
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) Dijon mustard
1 egg yolk
1 garlic clove, minced
1 shallot, minced
2 tablespoons (30 ml) rice wine vinegar
2 tablespoons (30 ml) olive oil
Salt and ground black pepper
Crust
½ cup (120 ml) finely crushed melba toast crumbs
5 tablespoons (75 ml) grated pecorino cheese
1 tablespoon (15 ml) chopped fresh parsley
½ teaspoons (2.5 ml) paprika
3 tablespoons (45 ml) melted butter
1.5 lbs (675 g) of sea scallops
2 tablespoons (30 ml) olive oil + more for grill
Salt and ground black pepper
METHOD:
For the Roasted Red Pepper Aioli, add red pepper, honey, Dijon mustard, egg yolk, garlic, shallot, rice wine vinegar, olive oil, salt, and ground black pepper into a food processor. Process until smooth. Store in refrigerator.
For the crust, add melba toast crumbs, pecorino cheese, fresh parsley, paprika, melted butter, and stir to combine.
Preheat grill to 400 F (205 c) and brush grill with oil.
Brush scallops with olive oil and season with salt, and ground black pepper.
Place scallops onto grill and cook for 2-3 minutes on one side.
Flip scallops and add a spoonful of the crust on top of the scallop.
Cook an additional 2-3 minutes.
Drizzle plate with Roasted Red Pepper Aioli.
Top with scallops.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.