Grilled Scallops with Red Pepper Cilantro Pesto
User Reviews
5
4 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
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Resting Time
10 mins
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Total Time
40 mins
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Servings
4 Servings (appetizer)
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Calories
1698 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Grilled Scallops with Red Pepper Cilantro Pesto
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Grilled scallops are fantastic for a backyard BBQ or easy weeknight dinner. The red pepper cilantro pesto matches perfectly with their naturally sweet flavor and succulent texture.
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Ingredients
The scallops:
- 1 bag sea scallops defrosted, Open Nature® North Atlantic, colossal
- olive oil spray form
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
The pesto: *
- 2 red bell pepper medium
- ½ cup cilantro roughly chopped
- 3 tablespoons almonds toasted in a dry saucepan, slivered
- 1 garlic minced, clove
- 1 ½ teaspoon lime juice fresh
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
The scallops:
- If using wooden skewers, soak them in warm water for at least 30 minutes before using.
- Preheat the grill to high heat. Oil well.
- Around the edge of each scallop, locate the small flap (the "foot") and remove it with your fingers or a small, sharp knife.
- Using a paper towel, pat dry the scallops very well.
- Using double skewers, thread the scallops on the skewers. Pat dry again. Lightly coat the scallops with the olive oil spray and season with salt and pepper.
- Place the skewers on a diagonal on the grill for the best grill marks. Cook on the first side for about 4 minutes. Carefully flip the skewers and cook for an additional 1 to 2 minutes, or until the scallops are just cooked through. Take care not to overcook.
- Carefully remove the scallops from the skewers. Serve with the pesto.
The pesto:
- Place the whole bell peppers on the hot grill (high heat). Cook, turning every few minutes, until the peppers are charred all over, about 10 minutes.
- Immediately transfer the peppers to a paper bag. Roll up the bag to seal in the peppers. This will create steam which loosens the skins.
- Remove the peppers from the bag. Using your fingers, remove the skin and pull out the stem. Open up the peppers and remove the seeds.
- In a food processor, combine the roasted peppers, cilantro, toasted almonds, garlic and lime juice. Pulse until combined and the peppers are chopped into fine pieces.
- With the motor running, slowly drizzle in the olive oil. Process until the pesto is almost completely smooth (a little texture is a good thing).
Notes
- *This recipe will make twice the amount of pesto needed for the scallops. Reserve the extras to use as a pasta sauce or salad dressing. Or make a second batch of scallops!
- Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 3 (Green), 2 (Purple)
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
3scallops + 2 tablespoon pesto
Calories
169.8kcal
(8%)
Carbohydrates
9.2g
(3%)
Protein
19g
(38%)
Fat
6.7g
(10%)
Saturated Fat
0.9g
(5%)
Sodium
367.9mg
(15%)
Potassium
79.5mg
(2%)
Fiber
1.1g
(4%)
Sugar
1.4g
(3%)
Nutrition Facts
Serving: 4Servings (appetizer)
Amount Per Serving
Calories 1698 kcal
% Daily Value*
| Serving | 3scallops + 2 tablespoon pesto | |
| Calories | 169.8kcal | 8% |
| Carbohydrates | 9.2g | 3% |
| Protein | 19g | 38% |
| Fat | 6.7g | 10% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 367.9mg | 15% |
| Potassium | 79.5mg | 2% |
| Fiber | 1.1g | 4% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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