Try some fresh scallops with the some of the pesto you just made. The summer months are great for basil and seafood and paired with the saffron rice, peas and roasted peppers, it makes a great dish for entertaining guests or for a summer night on the patio.
2 lbs sea scallops cleaned
3 tbs extra virgin olive oil
1 recipe basil pesto
1 1/2 cups white rice
1 1/2 cups clam juice low sodium
1 1/2 cups water
3 medium shallots minced
2 cloves garlic chopped
few pinches saffron
1/4 cup white wine
1 cup organic frozen peas
1 cup roasted peppers julienned
1- In a pot over medium heat, sauté the shallots, garlic and saffron in the olive oil for about 3-4 minutes or until translucent.
2- Add the rice and wine and cook it down until almost dry. Now add the water and clam juice. Bring this to a simmer and cook covered for 20 minutes.
3- When the rice is done add the peas and the peppers. Stir the rice to heat through, cover and keep warm.
4-Gently rinse the scallops and dry them on a paper towel. Season and lightly coat them in oil.
5- Skewer the scallops using 2 wooden skewers. Grill the scallops over a hot grill about 3 minutes on each side, turning only one time. When the scallops are done cooking coat them with the pesto and serve immediately, over the rice.