Best 6 Grilled Scallop Skewer With Sun Dried Tomato Pesto Recipes

GRILLED SCALLOP SKEWER WITH SUN-DRIED TOMATO PESTO

Steps:

• 1. Get your grill hot. Soak bamboo skewers in water or use a metal skewer. Add the scallops to the skewer leaving a little room between each scallop. Season with salt
• 2. Place the skewer on the grill over the hotest area. Let cook 2 minutes on each side to get a good sear.
• 3. Remove the scallops from the skewers and top with a dollop of Sun-dried tomato pesto. Serve

PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO

Steps:

• Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
• Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
• Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
• Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH

Steps:

• For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
• For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

SCALLOPS WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

GRILLED SKEWERED SEA SCALLOPS

Steps:

• Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
• Thread scallops and tomatoes alternately on 4 skewers.
• Place on platter and drizzle with marinade.
• Cover and refrigerate, basting once with marinade, about 30 minutes.
• Prepare charcoal for grilling or heat broiler.
• Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
• Place lime wedge on each skewer and serve.

SEARED SUN-DRIED TOMATO-PESTO SEA SCALLOPS

Steps:

• Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
• Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
• Heat the sundried tomato pesto sauce over med heat until hot.
• Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.