Grilled Scallops with Summer Compote
Prep Time
Serves
Cooking Mode
2 pkg Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
⅓ cup Rosso Pesto (approx. 1/2 pkg)
1 lemon, zested and juiced
2 pkg SantalinaTM Tomatoes, quartered
2 cups finely diced, peeled English cucumber
2 cups finely diced anise (fennel) bulb
⅓ cup finely diced shallots
2 tbsp fresh tarragon, chopped
¼ cup olive oil
1 tsp salt
2 pkg Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
⅓ cup Rosso Pesto (approx. 1/2 pkg)
1 lemon, zested and juiced
2 pkg SantalinaTM Tomatoes, quartered
2 cups finely diced, peeled English cucumber
2 cups finely diced anise (fennel) bulb
⅓ cup finely diced shallots
2 tbsp fresh tarragon, chopped
¼ cup olive oil
1 tsp salt
Directions
1In a bowl, combine the scallops, pesto and 1 tsp (5 mL) lemon zest. Cover and refrigerate for 30 min.
2Heat well-oiled barbecue to high. In another bowl, combine the remaining ingredients with 1 tsp (5 mL) lemon zest and 1 tbsp (15 mL) lemon juice. Divide among 8 small plates.
3Grill scallops 2 min. 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 with 1 tbsp (15 mL) lemon juice and serve.
Disclaimer
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Personal Note
Personal Note
