Grilled Scallops with Almond-Arugula Pesto

Grilled Scallops with Almond-Arugula Pesto
Servings: 4 Prep 15 mins Cook 2 mins Grill 6 mins


  • 1/3 cup sliced almonds
  • 2 cups arugula
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
Squash and Scallops
  • 1 pound zucchini, coarsely shredded
  • 1 pound summer squash, coarsely shredded
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. Pesto. In bowl of food processor, add almonds, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.

2. Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstick cooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.

3. Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.

4. Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 18, chol. (mg): 62, sat. fat (g): 3, carb. (g): 13, fiber (g): 3, pro. (g): 35, sodium (mg): 692, Percent Daily Values are based on a 2,000 calorie diet.