Grilled Sea Scallop Skewers With Creamy Hot Pepper And Garlic Vinaigrette With Toasted Breadcrumbs

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1/2 cup mayonnaise

1/4 cup hot cherry peppers, chopped

3 tablespoons red wine vinegar

3 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

4 tablespoons olive oil, divided

2 teaspoons finely chopped fresh thyme

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

4 slices good white bread, crusts removed and finely processed

1 teaspoon finely grated lemon zest

16 to 20 large sea scallops, patted dry

Special equipment: 6-inch wooden skewers, soaked in water

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