April 9th, 2010 by Richard Julien
Grilled Scallops and Pork medallions with Arugula and Walnut pesto! Perfect with a cold pint of Rickards White
This great grilling recipe from the Maritimes uses the best scallops in the world and pairs them with the best beer in the world: Rickards
Serves 4 people
- 1 lb (454 g) fresh Digby scallops 20/30 count
- 1 lb (454 g) pork tenderloin
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) Pork BBQ spice mix (see recipe)
- 4 tbsp Arugula and walnut pesto – (see recipe below)
- Sea salt and pepper to taste
Method:
- Pre heat your BBQ to medium heat
- Pat dry the scallops with paper towel an pick off the small tough muscle
- Trim the excess fat and silver skin from the pork tenderloin
- Brush the tenderloin with half the oil and rub in the spice mix
- Grill the tenderloin for about 4 minutes per side (rotate 4 times for a total of 16 minutes cooking time. Remove and rest for 6 minutes on a plate under foil
- Toss the scallops with the remaining oil, pesto and season
- Grill scallops for one minute per side remove and serve with sliced pork tenderloin
- Serve with your favourite side dish and a pint of Glory: Rickards White
For the Pesto:
- 1 lb (454 g) washed arugula leaves
- 2 oz (60 g) fresh basil leaves
- 6 cloves fresh garlic
- 4 oz (225 g) walnut pieces
- 4 oz (225 g) shredded granna padano cheese
- 1 cup (250 ml) extra virgin olive oil
- Salt and pepper to taste
Method:
- Measure all ingredients into a food processor less the oil.
- Turn on high and drizzle in the oil until the mix is a fine paste.
For the Spice rub:
- 3 tbsp (45 ml) paprika
- 1 tbsp (15 g) ground fennel seed
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) sea salt
- 1 tsp (5 g) ground black pepper
