Sea Scallop Brochettes With Red-Leaf Pesto Recipe


Cooking Time3 MinMethod


 Firmly packed red basil leaf2 Cup (32 tbs)
 Garlic3 Clove (15 gm)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Pine nuts1⁄2 Cup (8 tbs)
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Sea scallops1 1⁄4 Pound
 Large shrimp1⁄2 Pound, peeled, deveined
 Cherry tomatoes8
 Canola oil1⁄3 Cup (5.33 tbs)
 Dried tarragon1⁄2 Teaspoon
 Dried rosemary1⁄4 Teaspoon
 Canola oil1 Tablespoon (For Brushing Skewers And Grid)

Nutrition Facts

Serving size: Complete recipe

Calories 3299 Calories from Fat 2363

% Daily Value*

Total Fat 264 g406.9%

Saturated Fat 24.6 g122.8%

Trans Fat 0.4 g

Cholesterol 559.3 mg

Sodium 1814.6 mg75.6%

Total Carbohydrates 52 g17.2%

Dietary Fiber 12.3 g49.1%

Sugars 8.6 g

Protein 180 g360.4%

Vitamin A 542.4% Vitamin C 229.3%

Calcium 155.3% Iron 154.2%

*Based on a 2000 Calorie diet


To prepare the pesto, use a food processor fitted with a steel blade.
Process the basil, garlic, and cheese.
Add pine nuts and process briefly.
In a slow steady stream, add the olive oil through the feed tube.
Thread scallops, shrimp, and tomatoes onto skewers, beginning with a scallop.
Thread scallops crosswise so that they are secured on the skewer.
Mix canola oil with tarragon and rosemary for brushing.
Preheat the grill.
Place kabobs on the grid over ashen coals; grill about 2 minutes.
Turn and grill another 2 to 3 minutes or until shrimp and scallops are cooked.
Do not overcook or shrimp will become tough.
Shrimp will be slightly pinkish when cooked.
Brush kabobs lightly with the flavored oil as you turn them.