Ingredients

• 1 cup fresh or frozen peas
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup champagne vinegar
• 1 tablespoon dijon mustard
• Touch of clover honey
• Freshly ground pepper
• 2 tablespoons chopped fresh mint
• 2 tablespoons finely chopped fresh parsley
• 12 large sea scallops, patted dry
• Canola oil, for brushing
• Kosher salt and freshly ground pepper
• 1 tablespoon superfine sugar
• Chopped fresh mint and parsley, for topping (optional)

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Instructions

1. Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
2. Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
3. Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.
4. Photograph by Linda Xiao