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Grilled Scallops with Pesto
Grilled scallops served in the half shell with a fresh homemade basil pesto make a fantastic seafood dish. Cooking them quickly over high heat gives them a beautiful golden crust while keeping the inside sweet and tender. This makes an elegant appetizer for a summer cookout or a special weekend dinner. The bright, garlicky pesto cuts through the rich seafood perfectly.
Ingredients
- 12 scallops on the half shell (if unavailable, use without the shell)
- olive oil, for drizzling and frying
- 50g basil
- 1 garlic clove, crushed
- 2 tablespoons pine nuts, toasted
- ¼ teaspoon sea salt
- 6–8 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
Instructions
- 1Combine the basil, crushed garlic, toasted pine nuts, and sea salt in a mortar. Grind the mixture with a pestle until it forms a mostly smooth paste.
- 2Pour the extra virgin olive oil in gradually while mixing until the paste becomes soft but holds its shape. Stir in the grated Parmesan cheese and season with black pepper.
- 3Sprinkle the scallops with black pepper and drizzle them lightly with olive oil. Place them shell-side down on a hot grill and cook for three to four minutes.
- 4The heat will transfer through the shell to cook the meat. If you prefer using a stove, warm one tablespoon of olive oil in a wide skillet over high heat.
- 5Dry the scallops thoroughly with paper towels and season them with salt. Sear them in the hot pan for two to three minutes per side until they develop a golden crust and turn opaque.
- 6Transfer the cooked scallops to a serving platter and spoon the fresh pesto over the top of each one.