Grilled Scallops with Deconstructed Pesto Pasta & Fire Roasted Peppers

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.

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

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The blackened skin scraped off super easy after that.

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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)
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I started by sauteing the onions in olive oil

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

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I also added a splash of chicken stock.

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

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

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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

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3 thoughts on “Grilled Scallops with Deconstructed Pesto Pasta & Fire Roasted Peppers”

  1. Beautiful. Scallops are something I still have not tried. Afraid to screw them up what with how much they cost. Probably just more afraid than I should be after watching all the chefs screw it up on Hell’s Kitchen.

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