Grilled Sea Scallops with Cilantro Macadamia Nut Pesto

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

This is a great condiment for grilled, baked or pan-fried fish or shrimp. Here, we paired it up with big dry-pack sea scallops and scallions on a stick.

8-10 large sea scallops (U-10, under 10 per pound size)
3-4 scallions cut into 2 inch pieces
2 bamboo skewers (soaked in water at least an hour)

1 bunch cilantro (chopped)
1/4 c roasted macadamia nuts
1 T lime juice
1/2 t chipotle pepper in adobo (chopped)
1 t cumin
2 cloves garlic
3 t Tiger sauce
2 T parmesan
1/4 c olive oil (or so)

Skewer sea scallops onto soaked bamboo skewers, placing a piece of scallion between each scallop.

Toast the macadamia nuts in a 350° oven for a few minutes until golden. Set out to cool then combine with the remaining ingredients in the bowl of a food processor, streaming in olive oil last and blending until smooth.

Grill scallops for 3-4 minutes per side on a hot grill, until barely opaque in the center. Serve with pesto and an additional wedge of lime.

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Monahan's Seafood

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