These perfectly grilled scallops with lemon-mint and Pinot Grigio sauce are a feast for the eyes and mouth, served atop crispy gluten-free pea cakes and bursting with the fresh flavours of the season.
This post is sponsored by Woodbridge by Robert Mondavi Wines, and I was compensated monetarily for my work. You can always count on me to only work with companies and products I love! Please enjoy wine responsibly.
Julia Child once famously said, ""I enjoy cooking with wine, sometimes I even put it in the food."
As a Russian woman in my early 30s, I was taught to appreciate a good beverage from a young age and cooking was always made better with a libation.
I remember Thursday evenings in the kitchen with my mother, preparing the week's Shabbat dinner, the radio blaring the week's Israeli Top 20 hits and tall frosty cocktail glasses were firmly nestled in our hands.
As the night progressed, my dad's pours got more and more liberal, the laughter much louder, and our posture (and knifework) a lot less steady.
By the time 9PM rolled around, the kitchen counters were covered in equal parts sauce and cocktail splashes, and my whole family was in good spirits.
Pairing Wine and Seafood
But as my recent experience cooking with Woodbridge by Robert Mondavi Wines has taught me, the resulting dish would have been made immensely better if some of that good stuff made its way into the dish.
For it's one thing to cook with wine in hand, taking slow, lingering sips in between stirs of the pot, or a tasting of the thickening sauce. Cooking with a glass of wine makes you feel free, young and daring. The hours seem to fly by, spurred on by good mood, superb food and great music - and yet every moment also seems to last forever, like summers did when we were young.
But when the wine you carefully chose that afternoon in the liquor store makes its way into the food, it's another story altogether. Every taste feels electric, alive with the aroma and complex flavours hidden in the bottle.
Woodbridge by Robert Mondavi wines are marked by bright fruit flavours and smooth finishes made to complement food, a natural complement to bold spices and ingredients at the peak of their season.
The wine changes the colour and composition of your sauce, making it glossier, shinier, like a river flecked with gold. And when you finally have that first bite of the dish you created alongside a deep, generous sip on that wine - well, that feels like a whole orchestra is firing in your mouth at full volume.
So when I started dreaming of celebrating the first warm weekend of this spring with a tall, cold glass of Pinot Grigio, I just knew I had to put a splash in the light, springtime-inspired lunch that would accompany it.
That's how my perfectly grilled scallops with lemon-mint Pinot Grigio sauce were born: from a few minutes spent strolling in my local market's aisles, looking at the beautiful seafood displayed in the icebox, and dreaming of the crisp, refreshing taste of the Woodbridge by Robert Mondavi Pinot Grigio.
From the natural marriage of crispy fried pea cakes with mint, lemon and that refreshing, citrusy white. From the knowledge that spring is so short, so special, that any day of it deserves to be celebrated with a special meal, a glass of wine - and a splash of that good stuff tucked into the food.
As I learned from that night, Pinot Grigio goes well with all kinds of seafood recipes.
If you live in Canada or the U.S., you can easily find Pinot Grigio and other Woodbridge Wines by Robert Mondavi in the California section of your local liquor store. Check out their website for more recipes, serving tips and a brilliant wine pairing app that provides recommendations of what wine to serve with your food.
I received product and monetary compensation in exchange for this post. However, I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!
Ingredients for Easy Scallops Recipe
Crispy rice and pea cakes:
- Short-grain rice, cooled: Forms the base of the cakes, providing a satisfying texture that crisps beautifully when fried.
- Kosher salt and freshly ground black pepper: Simple seasonings to enhance the natural flavors of the rice and peas.
- Fresh mint, chopped: Adds a bright, refreshing herbal note to the cakes.
- Peas, at room temperature: Provide bursts of sweetness and color.
- Eggs, beaten: Help bind the ingredients together for perfectly formed cakes.
- Gluten-free flour blend: Ensures the cakes are light, cohesive, and suitable for gluten-free diets.
- Egg wash (egg beaten with lukewarm water): Helps create a crispy golden crust when coated.
- Finely ground gluten-free corn flake cereal: Adds crunch and texture for the perfect fried exterior.
- Oil for frying: Ensures the cakes become crispy and golden-brown.
Grilled Scallops:
- Scallops (fresh or frozen scallops): Sweet, tender, and ideal for grilling to complement the crispy cakes. Make sure to defrost first if frozen.
Lemon-Mint Pinot Grigio Sauce:
- Lemon wedges and zest: Lemon juice provide a tangy citrus brightness.
- Fresh mint, chopped: Balances the lemon with a refreshing herbal aroma.
- Sugar and salt: Enhance and balance the sauce’s flavors.
- Pinot Grigio: Adds a fruity, acidic complexity to the sauce.
- Arrowroot powder or gluten-free flour blend: Thickens the sauce for a velvety finish.
See recipe card for exact quantities.
Directions to Make Grilled Scallop
Prepare the Rice and Pea Cakes
In a large bowl, combine the cooked rice, salt, pepper, oregano, mint, peas, beaten eggs, and gluten-free flour. Mix thoroughly until all ingredients are well incorporated, creating a cohesive mixture. With wet hands, form small balls of the mixture and gently flatten each one into a patty shape. Arrange the patties on a plate or baking sheet and refrigerate for 15 minutes to allow them to set.
Coat the Cakes
Set up a coating station with the egg wash in one shallow bowl and the corn flake crumbs in another. Remove the chilled cakes from the fridge and dip each one into the egg wash, letting any excess drip off. Roll the cakes in the corn flake crumbs, ensuring they are evenly coated on all sides. Return the coated cakes to the plate or baking sheet and place them back in the fridge while the oil heats.
Fry the Cakes
In a heavy-bottom pan, pour about 1 inch of oil and heat it over medium heat. Once the oil is sufficiently hot, fry the cakes for approximately 3 minutes per side, or until they are golden brown and cooked through. Transfer the fried cakes to a paper towel plate to drain any excess oil. Set them aside while preparing the scallops.
Grill the Scallops
Preheat a cast-iron pan over medium-high heat. Pat the scallops dry to help them sear properly, then season generously with salt and pepper. Lightly brush each scallop with olive oil. Cook scallops for 2 to 3 minutes per side until a golden-brown crust forms. Remove the scallops from the pan and set them aside.
Make the Lemon-Mint Pinot Grigio Sauce
In a small saucepan set over low heat, combine the juice and zest of one lemon, chopped mint, sugar, and salt. Stir until the sugar dissolves completely. Pour in the Pinot Grigio and heat gently. Add the arrowroot starch or gluten-free flour and whisk immediately to prevent lumps. Continue heating for 1 minute, then remove the sauce from the heat.
Assemble the Dish
To plate the dish, arrange a bed of watercress on each serving plate. Place a crispy rice and pea cake on the greens and top it with 1 to 3 grilled scallops, depending on their size. Drizzle the scallops with the lemon-mint Pinot Grigio sauce. Garnish with more watercress and serve immediately for a fresh, flavorful presentation.
Storage Instructions
Store leftover pea cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to restore crispiness. Scallops are best enjoyed fresh but can be stored for up to 2 days in a sealed container in the fridge. The sauce can be refrigerated for 3 days and gently reheated before serving.
Top Tips for Sea Scallops Recipe
Use fresh ingredients: Fresh scallops and mint elevate the flavors.
Proper seasoning: Salt and pepper help bring out the natural sweetness of the scallops.
Avoid overcooking: Scallops become rubbery when overcooked; cook only until golden.
Crispness matters: Let the pea cakes chill before frying for a crispy texture.
More Seafood Recipes to Try
Pair this vibrant seafood dish with other elegant options to create a memorable spread. Start with Duck Carpaccio for a sophisticated touch, or try Colombian Ceviche for a fresh, tangy contrast. For mains, consider the elegant Classic White Fish in White Wine Sauce or the bold flavors of Whole Fish with Pomegranate Molasses. If you're planning something fun and casual, Pink Fish Tacos are an excellent choice, while Instant Pot Fish Soup adds a comforting element to the table.
- Colombian Whole Fried Mojarra Frita (Option with Tilapia)
- Easy Gravlax Salmon with Dill
- Beetroot Cured Salmon
- My Grandma's Recipe for Russian Cured Salmon
Accompanying Dishes
For dessert, the indulgent Raspberry and White Chocolate Lava Cake or Chocolate-Covered Almond Butter Dates make delightful endings. To complement your meal, mocktails like the refreshing Blueberry Mojito Mocktail, the energizing 3-Ingredient Coffee Mocktail, or the festive Thyme Cranberry Orange Mocktail are perfect accompaniments.
Recipe
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Grilled scallops with lemon-mint Pinot Grigio sauce on crispy pea cakes
Ingredients
Crispy rice and pea cakes:
- 3 cups short-grain rice cooled
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh mint chopped
- ½ cup peas room temperature
- 2 eggs at room temperature beaten
- About ½ cup basic gluten free flour blend
- 1 egg beaten with 1 tablespoon lukewarm water, for dipping
- Finely ground gluten free corn flake cereal
- Oil for frying
Grilled scallops:
- 300 grams scallops (If using frozen, defrost; if fresh, keep in refrigerator until ready to use)
Lemon-mint Pinot Grigio sauce:
- 1 whole lemon juiced and zested
- ½ cup fresh mint chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup Pinot Grigio
- 2 teaspoons arrowroot powder or gluten-free flour blend
- 1 bunch watercress or arugula for serving
Instructions
- In a large bowl, place the cooked rice, salt, pepper, oregano, mint, peas, 2 beaten eggs and gluten-free flour, and mix to combine well. Working with wet hands, form rice and pea mixture into little balls, and flatten them slightly into the shape of small patties. Arrange on a plate or baking sheet and let set in the fridge for 15 minutes.
- Place the egg wash in a shallow bowl, and and corn flake crumbs in another shallow bowl.
- Remove the rice and pea cakes from the fridge. Dip each rice ball briefly in the egg wash, letting the excess drip off, and then dredge it in the corn flake crumbs until well-coated on all sides. Return to the plate or baking sheet, and return to the fridge while you heat the oil.
- In a heavy-bottom pan, pour about 1-inch of frying oil. When oil has heated sufficiently, fry pea cakes in until cooked through and golden brown, about 3 minutes on each side. Transfer the rice balls to a paper towel-lined plate, and set aside.
- To make the scallops, preheat a cast-iron pan to med-high heat. Pat scallops dry, and season well with salt and pepper. Brush gently with olive oil. Grill for 2-3 minutes on each side, until a nice golden hue is achieved. Remove onto a plate.
- To make sauce, squeeze the juice of one whole lemon into a small saucepan set over low heat. Add chopped mint, sugar and salt, and mix well until sugar fully dissolves. Pour wine into saucepan. Once the mixture heats up, add arrowroot starch or gluten-free flour, and immediately mix well with a fork to combine and avoid lumps. Continue heating for one minute, and then immediately remove from heat.
- To plate, arrange watercress greens at the bottom of a plate. Place crispy pea cake, and top it with 1-3 scallops (depends on size of your scallops - bigger scallops are better). Drizzle grilled scallops with lemon mint and Pinot Grigio sauce. Top with more watercress. Serve immediately.
lagatta à Montréal says
That looks delicious. I confess that I am more likely to drink Argentinean or Chilean wines here, or some European onese, as California wines are expensive here. There are some very good ones though, and I presume that this is one of them (Some can be too sweet). I've been cooking with a white wine from Moldova (probably a lot of Soviet wine came from there, as well as Armenia and Georgia) because it is a bit over 6 dollars.
I love your recipes. What would you suggest for friends who keep kosher, little salmon cakes? This recipe gives us a taste of spring although everything is late at Marché Jean-Talon...
kseniaprints says
I was very impressed with the Woodbridge by Robert Mondavi wines line! Especially because they *weren't* too much of anything - too acidic, too sweet or too dry. It was a perfect wine to pair with food or bring to a dinner party where you didn't know your audience.
What's the name of the Moldovan wine you like? My parents taught me to enjoy a good sweet Tokaj, and lately I've been hearing great things about Moldovan wines from them. Never tried one here though - and the $6 price tag definitely sounds appealing 🙂
If you're looking for something kosher, I would put some clean, oil-poached salmon on top of the crispy rice and pea cakes. It wouldn't be overpowering and should pair beautifully with the Pinot Grigio. For a vegetarian version, I would omit the protein altogether, or maybe scatter some queso fresco or mild sheep's feta on top if I was looking for a dairy version.
Enjoy!
akashocd says
best recipe, i loved it very much