- 1 1/2 tablespoons All-Purpose Basil Pesto (recipe here) or favorite commercially made pesto
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 pounds large sea scallops
- 2 tablespoons balsamic glaze (homemade or store-bought), plus more for drizzling
- Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a lock-top plastic bag and pour in marinade. Make sure marinade is evenly distributed. Close bag and refrigerate for 1/2 to 2 hours.
- If using bamboo skewers, soak them in cold water for 1 hour to prevent them from burning while grilling. When ready to grill, thread scallops onto skewers.
- Prepare barbecue or grill pan for medium-high heat grilling. If using a barbecue, grill scallops about 3 inches from flame for 3 to 4 minutes per side until cooked as desired. If using a grill pan, place the threaded scallops on a hot grill pan and grill for about 3 to 4 minutes on each side until cooked as desired. (They should be seared on the outside and just cooked in the center.) Place brochettes on a serving platter and drizzle with balsamic glaze. Serve immediately.
- You can use any pesto variation you like: mixed herbs, walnut, pistachio or even sun-dried tomato pesto (recipe here).
- Skewering the scallops on short wooden sticks makes them easier to cook evenly on both sides.
- Begin this meal with a green salad with avocado and grapefruit sections. Alongside the scallops I like to serve cooked orzo, fusilli pasta or quinoa, and broccoli or asparagus.
- Here is a demonstration of how to make Balsamic Syrup (link here).
Serves 4 to 6 people.