Grilled Scallops With Summer Compote |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A simple French menu will lend Parisian charm to your next outdoor party and this is one recipe that can start you off - Ingredients:
2 (800 g) packages wild atlantic canada sea scallops, thawed and patted dry (20/40 count) |
1/3 cup rosso pesto sauce |
1 lemon, zested and juiced |
2 (520 g) packages santalina tomatoes, quartered |
2 cups english cucumbers, peeled, finely diced |
2 cups anise fennel bulbs, finely diced |
1/3 cup shallot, finely diced |
2 tablespoons fresh tarragon, chopped |
1/4 cup extra virgin 100% olive oil |
1 teaspoon salt |
Directions:
1. In a bowl, combine the scallops, pesto, and 1 teaspoons lemon zest. Cover and refrigerate for 30 minutes.
2. 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.
3. 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.
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