Scallop and Pesto Salad

We love the texture of a smooth scallop and a pesto which has just a little crunch.

• 1 pound sea or bay scallops
• 1 cup snow peas, sliced in 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half, seeds removed
• 1 large zucchini, grated
• Whole lettuce leaves for serving

METHOD

In a blender or food processor, chop basil with garlic and salt. When herbs are coarsely chopped, add pine nuts, cheese and 1/2 cup olive oil. Blend until all ingredients are minced, but don't allow them to puree.

Pour into mixing bowl and add remaining 1/4 to 1/2 cup oil, mixing well. Set aside.

Steam the scallops on a rack over boiling water for 6 minutes. Remove and refresh scallops under cold water. Drain well.

Put scallops, snow peas, cherry tomatoes and grated zucchini in a large bowl. Toss with 1/4 to 1/2 cup pesto, mixing gently until well combined.

Serve on a bed of lettuce on a large platter.

Save remaining pesto by putting in a jar with a few drops of olive oil on the top.

Serves: 4 - 6

Contributor: inmamaskitchen.com

 

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