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