Howdy,

The plan was to grill the scallops and serve them with a whole wheat spaghetti along with a deconstructed pesto sauce with some fire roasted red pepper tossed in for some colour and depth of flavour.

I started by blackening off the red pepper directly on the hot coals of the mini. I wanted the pepper to turn black all around as it makes it easier to scrape off that waxy skin of the pepper.

I covered in plastic wrap while I made the rest of dinner to let it stew in its juices and release the skin.

The blackened skin scraped off super easy after that.

Whilst I was cooking the pepper I prepped the sauce. I used 1 onion, a couple cloves of garlic, 2 tomatoes, 1 lemon, some olive oil and fresh basil and toasted pin nuts (not pictured)

I started by sauteing the onions in olive oil

Then I added the tomatoes and garlic as well as some Italian seasoning.

I also added a splash of chicken stock.

While the sauce was simmering I chopped up the basil, pepper and toasted some pine nuts

As well, I grilled the scallops and basted them with a butter/olive oil/Italian seasoning/garlic/lemon sauce.

Once the pasta was cooked and the scallops ready to go, I combined the sauce, basil, pine nuts and peppers into the pot with the pasta, mixed it all together, then plated with grated Asiago cheese and scallops.

It turned out pretty good. I sort of seared some of the scallops a little too much on one side (oops) but they were still tasty. The pasta could have used a little more basil but overall I was quite happy with how this turned out.

Happy Egging!
Brian