Caramelized scallops in a green pea vinaigrette

Ingredients:

Sea scallops

• 12 large scallops, patted dry
• Racial oil to lubricate
• 1 tbsp. ultrafine sugar
• Chopped fresh mint and parsley, to sprinkle (optional)

Vinaigrette dressing

• 1 cup fresh or frozen green peas
• 1/4 cup extra-virgin olive oil
• 1/4 cup champagne vinegar
• 1 tbsp Dijon mustard
• A little clover honey
• 2 tbsp chopped fresh mint
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Prepare the dressing:
   
   Blanch the green peas in boiling salted water for 1-2 minutes, then transfer them to ice water; drain. In a medium bowl, combine the olive oil, vinegar, mustard, honey, and some salt and black pepper. Add the peas, mint, and parsley and toss to combine. Let stand at room temperature for 30 minutes to allow the flavors to meld.
2. Prepare the scallops:
   
   Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and season with salt and black pepper. Sprinkle sugar on one side of the scallops and let them sit for 2 minutes to dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue cooking until done, about 2 minutes.
3. Serve 3 scallops per serving, drizzled with the pea vinaigrette. Garnish with chopped mint and parsley, if desired.