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Prep Time
10 mins
Cooking Time
30 mins
Total Time
50 mins
Serves 8


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
lemon, zested and juiced
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
5 mL


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.

Characteristics Dinner Grill

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
11 g
Saturated Fat:
1 g
10 g
2 g
20 mg
14 g
520 mg
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