Grilled Scallops with Lemon Mint Sauce


These perfectly grilled scallops with lemon-mint and Pinot Grigio sauce are a feast for the eyes and mouth.

INGREDIENTS Short-grain rice Salt Ground black pepper Fresh mint  Peas  Eggs  Gluten free flour  Gluten free corn flake cereal Oil Scallops  Lmon juice Sugar Pinot Grigio Arrowroot powder  Gluten-free flour lake cereal


In a large bowl, place cooked rice, salt, pepper, oregano, mint, peas, 2 beaten eggs and gluten-free flour, and combine well. Form rice and pea mixture into little balls, and flatten them into the shape of small patties.


Make an egg wash, and add corn flake crumbs in another bowl. 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.


In a heavy-bottom pan, heat 1-inch of oil. Fry pea cakes until golden brown. Transfer the rice balls to a paper towel-lined plate, and set aside.


To make the scallops, preheat a cast-iron pan. Season scallops with salt and pepper. Brush with olive oil. Grill for 2-3 minutes on each side, until a nice golden hue is achieved.


To make sauce add lemon juice, chopped mint, sugar and salt in a pan and mix well until sugar fully dissolves. Pour wine into saucepan. Once the mixture heats up, add arrowroot starch and immediately mix well.


To plate, arrange watercress greens at the bottom of a plate. Place crispy pea cake, and top it with 1-3 scallops. Drizzle grilled scallops with lemon mint and Pinot Grigio sauce. Top with more watercress. Serve immediately.

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