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Chef Don's
Favorite Cape Cod Seafood Recipes
Grilled Sea Scallops with Key Lime Artichoke Pesto
Serves 4
16 Sea Scallops
2 Tbsp. Oil
1 tsp. Dill
1 tsp. Thyme
2 tsp. Scallions, fine chopped
2 tsp. Lemon Juice
2 tsp. White Wine
2 tsp. Olive Oil
16 Cucumber Slices, peeled, room temp
12 Red Cherry Tomatoes Wedges
12 Yellow Cherry Tomatoes Wedges
1/4 cup Carrot, chiffanade
2 tsp. Lemon Peel
2 tsp. Lime Peel
Key Line Artichoke Pesto
Salt and Pepper to taste
Combine
the wine, juice, oil, spices, scallion, salt and pepper in a bowl. Add
the scallops and marinate for 1 hour. Heat grill to very hot. Grill the
scallops until they are fully cooked. Remove from the grill and keep
warm. On each plate arrange 3 of the wedged cherry tomatoes in the
center of the plate. Arrange 4 cucumber slices around the tomatoes.
Place a scallop on each of the cucumbers. Combine the carrot and the
citrus peel in a bowl. Place a pinch of the carrot mixture on each
scallop. Drizzle the plate with the pesto and serve.
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Key Lime Artichoke Pesto
Yield: 1 cup
3/4 cup Artichoke pulp, cooked (2-3 Artichokes)
1 Tbsp. Key Lime Pulp, chopped
2 Sun Dried Tomato Halves, fine dice
1 tsp. Basil, chopped
1 tsp. Parsley, chopped
1 Tbsp. Pine Nuts, chopped
1 Tbsp. Key Lime Juice
1 tsp. Lemon Juice
2 tsp. Olive Oil
2 tsp. Garlic, minced
1 Tbsp. Parmesan Cheese, grated
Salt and Pepper to taste
Wash the artichokes in cool water. Remove the leaves closest to the
stem. Cut the stem off and the cut the top 1/4 of the artichoke off.
Boil gently in water with a couple slices of lemon for 30-40 minutes.
When the artichokes have softened remove from the water and turn upside
down on a rack to drain and cool. Remove the hearts and the pulp from
the leaves and place into a food processor with the rest of the
ingredients. Pulse until well combined and the artichoke is almost
pureed. Adjust seasonings and refrigerate for 2 hours. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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