Experiment: Scallion Pesto Grilled Scallops

Scallion Pesto Scallops 1 I put together this little dish to try out another use for some of the Scallion-Garlic Pesto I posted about recently. The pesto is actually quite flavorful and can be used at full strength with very bland ingredients (such as pasta), or else ingredients that are very strong tasting themselves, but for more delicately flavored items, especially white fish or shellfish, it is probably wise to tone down the scallion effect a little. For these scallops, I used a little the pesto as just the base for a creamy sauce. First, I melted a little butter in a small pan and then added the extra liquor from the scallops and a small splash of white wine. When the liquid was reduced I added couple of tablespoons of the pesto (the variety without cheese added) and then enough cream to make a nice sauce. As soon as the sauce was ready, I quickly grilled a couple of scallops (large ones cut into two pieces horizontally). I needed no seasonings here and as soon as the outside were seared with grill marks (leaving the center still slightly rare), I poured a little of the sauce into a dish, plated the scallops, and spooned some more sauce over the top. I garnished with a couple of strips of lemon zest and ate them right away. They were good J

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