- 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.
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