These simple kabobs include only the scallops but the mint and cilantro pesto is also good on hot veggies. Feel free to add pearl onions, peeled garlic cloves (blanched or roasted until slightly soft), tomatoe wedges, strips of chilies or small whole mushrooms (tossed in olive oil).
1 1/2 lbs medium to large sea scallops or large bay scallops
juice of one lemon
1T olive oil
salt and pepper
mint and cilantro yogurt pesto, recipe follows
Soak 12 wooden skewers in water for 30 minutes to help prevent them from burning.
Pull off and discard the small white muscle wrapped around each scallop. If you're using large sea scallops, cut them in half crosswise so you end up with at least 30. Toss the scallops in the lemon and olive oil and marinade for 15 minutes. Dry the scallops, season them with the salt and pepper and carefully fill your skewers. Make sure the scallops or the scallops and veggies are close together so no wood is exposed.
Grill the scallops over hot coals for 3-4 minutes on each side. Serve immediately and pass the mint and chilantro yogurt pesto at the table.
Pesto
makes 1 1/2 cups
1/2 c plain yogurt (greek is best)
1 small onion, coursely chopped
1-2 jalapenoes, to taste seeded and coarsely chopped (I leave this out)
1/2 c tighly packed mint leaves
1/2 c tightly packed cilantro leaves
salt and pepper, to taste
Combine all the ingredients except the salt and pepper in a food processor and process for about 1 minute, scraping down the sides every 15 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with the salt and pepper, if desired.
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