Wednesday, April 20, 2016

Bobby Flay's Mint Scallops and Peas #recipe from @DarylWoodGerber

From Daryl aka Avery:

I have subscriptions to a couple of foodie magazines. One is the Food Network magazine, and there are often delicious recipes that I have to try. Bobby Flay is one of the contributors, and the picture that went with this particular recipe made me salivate. I had to make it.

I love scallops. I'm trying to eat a lot more fish lately. Now, scallops are a shellfish, so they don't really count in the "good fish" category. If you can't eat shellfish, I KNOW this recipe would taste great with halibut or any white fish.

Flay likes to add mint with savory flavors. I love mint. In my tea. In dessert cookies. Dinner? I had to try it.

This recipe turned out terrific. Savory? Yes. Fresh because of the mint? Oh, yeah. Granted, this would be much easier to make if I had a backyard garden. I wouldn't have to buy a whole head of parsley or a whole container of mint. So now my mind is churning. Is it time to finally plant an herb garden? I tried before and it failed, but I'm seeing so many more ways to do it "right" at home fix-it centers. Maybe...

For now, here's the delicious recipe.  Bobby's served 4. I cut it in half to serve 2.

Bobby Flay's Scallops with Mint

1/3 cups frozen peas (the large kind)
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon mustard
1/4 teaspoon honey
Salt and pepper

6 scallops
Canola oil
Salt and pepper
1 teaspoon sugar

Prepare a bowl of ice and water. In a small saucepan, heat water with a teaspoon of salt. When it comes to a boil, add the peas. Cook for 1 minutes and pour off the water.  Put the peas into the ice bath.

Next, stir the vinegar, oil, mint, parsley, mustard, honey, and salt and pepper together.  Add the peas and soak for 30 minutes to blend the flavors.

Brush the scallops with canola oil on both sides. Season with salt and pepper.  Just before cooking, sprinkle one side of the scallops with sugar.

Heat a skillet on high. Set the scallops sugar-side down to caramelize. Cook 1 to 2 minutes.

Flip and cook another 1 to 2 minutes.  Set 3 scallops on each plate. Pour the peas and sauce over and around the scallops. Top with extra chopped parsley, if desired. Serve hot.

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. The Mint Scallops and Peas looks so yummy! Thank you for sharing the recipe.

  2. I like mint in my mojitos:), but willing to try this. I wonder how it would be with dill? It looks like it has enough flavor that I might not miss salt...

    1. I'm not sure it would be good with dill (and mint) but it might be good just subbing out the mint with dill. I'm not sure. I KNOW it would be good with a mojito! ~ Daryl (I don't think you'll miss the salt)

  3. You're in luck--I've read that the New England scallop harvest is booming this year, and they're so simple and tasty. This sounds like an interesting twist (and thank you for reminding me that the other big pot in my garden, that isn't doing anything at the moment, has mint planted in it).

    1. Sheila, I really need to plant an herb garden. I tried once and it failed miserably, but I'm reading up on these new draining gardens. Might work. ~ Daryl

  4. I haven't planted mint, but we usually have great luck with basil, sage, and rosemary. Of course, CA is totally different! This recipe sounds like a winner, Daryl. Thanks for sharing!

    1. Mint was the only thing that survived for me. LOL


  5. As to growing herbs--I have an Earth Box and my herbs and tomatoes are growing like crazy. It's self-watering and can be put on wheels to move it around. Great invention.

  6. These look delicious! I haven't had scallops in ages. A note of caution: if you do plant mint plant it in a pot not the garden. It grows like a weed--even better than a weed--and will take over everything. I think mint would grow in concrete!