Grilled Scallops with Pecorino Crust

Difficulty:
1/5

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.