Monday, October 24, 2011
Sea Scallop and Shiitake Skewers with Walnut-Mint Pesto
Still warm enough to enjoy outdoor eating off the grill! Enjoy ~
This simple but delicious grill item with grilled zucchini and a side of bok choy for a perfect dinner. You can prepare the pesto ahead of time and refrigerate.
1 cup fresh mint leaves
1 cup fresh Italian parsley leaves
1/2 cup walnut pieces
1/3 cup Olive oil
1 Tbs. fresh lemon juice
1 tsp. walnut oil
1 tsp. lemon zest
1/4 tsp. ground coriander
1.5 lb. large fresh sea scallops
6 large shiitake mushrooms, stemmed and halved
2 Tbs. Olive oil
To make Pesto:
Combine all ingredients in food processor; blend just until coarsely puréed.
To make Scallops and Mushrooms:
Soak 4 wooden skewers in water. Heat grill to medium-high. Toss sea scallops and shiitakes with oil to lightly coat. Divide among four skewers. Grill 2 to 3 minutes per side, until scallops are barely cooked through and slightly opaque. Plate, and top with 1 Tbs of pesto. Serve remaining pesto on side.
In case you are keeping track:
PER SERVING: 302 CAL; 30 G PROT; 16 G TOTAL FAT (2 G SAT FAT); 10 G CARB; 56 MG CHOL; 279 MG SOD; 2 G FIBER; 1 G SUGARS
(Article from Better Nutrition, September, 2009 issue, "Wake Up Your Palate With Walnuts" article, pages 50, 52-53, www.betternutrition.com)