- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 50 mins
- Serves
- Serves 8
Ingredients
- 2 pkg
- Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
- 800 g
- 1/3 cup
- Rosso Pesto (approx. 1/2 pkg)
- 75 mL
- 1
- lemon, zested and juiced
- 0
- 2 pkg
- SantalinaTM Tomatoes, quartered
- 520 g
- 2 cups
- finely diced, peeled English cucumber
- 500 mL
- 2 cups
- finely diced anise (fennel) bulb
- 500 mL
- 1/3 cup
- finely diced shallots
- 75 mL
- 2 tbsp
- fresh tarragon, chopped
- 30 mL
- 1/4 cup
- olive oil
- 60 mL
- 1 tsp
- salt
- 5 mL
Directions
Step 1
In a bowl, combine the scallops, pesto and 1 tsp (5 mL) lemon zest. Cover and refrigerate for 30 min.
Step 2
Heat 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.
Step 3
Grill 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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
