Best Grilled Scallop Skewer With Sun Dried Tomato Pesto Recipes

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.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

Steps:

• Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops 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.

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