Grilled Scallops with Summer Compote

Prep time: 35min
Total time: 40min
Serves 8
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
Extra Virgin 100% Olive Oil
60 mL
1 tsp
salt
5 mL
1/8 of the recipe
calories
190
fat
11 g
saturated fat
1.5 g
carbs
10 g
protein
14 g
cholestrol
20 mg
fibre
2 g
sodium
520 mg

Directions

  1. In a bowl, combine the scallops, pesto and 1 tsp (5 mL) lemon zest. Cover and refrigerate for 30 min.

  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.

  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.