Grilled Scallops With Summer Compote

Name: Grilled Scallops With Summer Compote
Prep time: 35 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 (800 g) packages wild atlantic canada sea scallops, thawed and patted dry (20/40 count); 1/3 cup rosso pesto sauce; 1 lemon, zested and juiced; 2 (520 g) packages santalina tomatoes, quartered; 2 cups English cucumbers, peeled, finely diced; 2 cups anise fennel bulbs, finely diced; 1/3 cup shallot, finely diced; 2 tablespoons fresh tarragon, chopped; 1/4 cup extra virgin 100% olive oil; 1 teaspoon salt

Submitted by Chef mariajane

"A simple French menu will lend Parisian charm to your next outdoor party and this is one recipe that can start you off -"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 8

ingredients

2 (800 g) packages wild atlantic canada sea scallops, thawed and patted dry (20/40 count)
¹⁄₃ cup rosso pesto sauce
1 lemon, zested and juiced
2 (520 g) packages santalina tomatoes, quartered
2 cups English cucumbers, peeled, finely diced
2 cups anise fennel bulbs, finely diced
¹⁄₃ cup shallot, finely diced
2 tablespoons fresh tarragon, chopped
¹⁄₄ cup extra virgin 100% olive oil
1 teaspoon salt

directions

In a bowl, combine the scallops, pesto, and 1 teaspoons lemon zest. Cover and refrigerate for 30 minutes.
Heat well-oiled BBQ to high. In another bowl, combine the remaining ingredients with 1 teaspoons lemon zest and 1 tablespoons lemon juice. Divide among 8 small plates.
Grill scallops 2 minutes 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 wirh remaining lemon juice and serve.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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