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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

Method

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.

Characteristics

Dinner Grill

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
190
Fat:
11 g
Saturated Fat:
1 g
Carbs:
10 g
Fibre:
2 g
Cholesterol:
20 mg
Protein:
14 g
Sodium:
520 mg