My signature pesto scallops with bruised tomatoes and asparagus

pesto grilled scallops with bruised tomatoes and asparagus

2 servings Steps 8

What will make or break this recipe is the quality of the scallops. I get mine from a local fishmonger, never frozen and it is sushi grade. Its a little more $$ but so worth it. I like Atlantic U10-U15's.

ingredients

+6 FRESH U10-U15 scallops (cleaned)

+10-12 cherry (heirloom) tomatoes

+10 fresh asparagus stalks (trimmed)

+Juice of ½ lemon

+Pesto (see my recipe below)

+Cooking spray (for the grill)

e+S&P to taste

directions

1. Put the trimmed asparagus on tin foil, toss with the lemon juice and S&P. Close the foil over the asparagus to make a pouch. Set aside.

2. Make another foil pouch with the tomatoes and set aside.

3. Season the scallops on both sides with S&P.

4. Turn on the BBQ (or use a grill pan) and bring to a medium high heat.

5. Put the 2 foil pouches on and heat for about 10 min.

6. CAREFULLY spray the grill and grill the scallops for about 3 min on each side

7. Remove everything from the grill and CAREFULLY open the 2 pouches

8. Grab a plate and assemble spooning a dollop of pesto on each of the scallops!

pesto

1/2 cup Steps 3

ingredients

2 cups of FRESH basil

2 garlic cloves

4 tbl FRESH parmesan or reggiano cheese

4 tbl olive oil

directions

1. Put the basil in a food processor and chop for a few seconds

2. Add the garlic, cheese and olive oil and process scraping the sides as needed

3. Add a BIT more olive oil if needed…but not much!

This pesto will be thicker than normal