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packageswild atlantic canada pesto sauce lemon tomatoes cucumbers anise fennel bulbs shallot fresh tarragon extra virgin salt
Viewed: 71 - Published at: 4 years agoIngredients
- 2 (800 g) packageswild atlantic canada sea scallops, thawed and patted dry (20/40 count)
- 13 cup rosso pesto sauce
- 1 lemon, zested and juiced
- 2 (520 g) packagessantalina tomatoes, quartered
- 2 cups English cucumbers, peeled, finely diced
- 2 cups anise fennel bulbs, finely diced
- 13 cup shallot, finely diced
- 2 tablespoons fresh tarragon, chopped
- 14 cup extra virgin 100% olive oil
- 1 teaspoon salt
Method
- In a bowl, combine the scallops, pesto, and 1 teaspoons lemon zest.
- Cover and refrigerate for 30 minutes.
- Heat well-oiled BBQ to high.
- In another bowl, combine the remaining ingredients with 1 teaspoons lemon zest and 1 tablespoons lemon juice.
- Divide among 8 small plates.
- Grill scallops 2 minutes per side or until lightly charred (for a wide-set grate, place scallops on top of aluminum foil to grill).
- Divide scallops among plates.
- Drizzle wirh remaining lemon juice and serve.
