Sea Scallop Brochettes With Red-Leaf Pesto
|Firmly packed red basil leaf||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Sea scallops||1 1⁄4 Pound|
|Large shrimp||1⁄2 Pound, peeled, deveined|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Dried tarragon||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
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.