Grilled Scallop Stuffed Tomatoes

By on August 1, 2015

Grilled Scallop Stuffed Tomatoes

Enjoy this elegant Grilled Scallop Stuffed Tomatoes, perfect for any occasion.

These Grilled Scallop Stuffed Tomatoes look and taste sophisticated yet is simple to prepare.

Ingredients


  • 8 sea scallops
  • 8 small to medium on-the-vine or garden tomatoes, cored and hollowed
  • 1/4 cup prepared refrigerated pesto
  • 5 tablespoons butter, unsalted
  • 2 tablespoons fresh lemon juice
  • 1 large scallion, finely chopped
  • 1 teaspoon salt
  • /4 teaspoon ground black pepper
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 8 large Bibb or Boston lettuce leaves

Preparation

  • Light a grill for medium-high heat.
  • Toss the scallops with the pesto, let stand at room temperature 20 minutes.
  • Melt 3 tablespoons of the butter in a medium skillet over medium heat. Cook until the butter turns a nutty brown color, 3 to 5 minutes, swirling the pan now and then.
  • Remove from the heat and stir in the lemon juice, scallion, salt, and pepper. Brush the butter mixture generously over the inside of the tomatoes.
  • Put bread in food processor and process to crumbs.
  • Add the remaining 2 tbsp of the butter to the skillet over medium heat.
  • Stir in the bread crumbs and cook until toasted golden brown, 3 to 4 minutes, stirring now and then.
  • Remove from the heat and stir in the cheese
  • Brush the grill grate and coat with cooking spray.
  • Grill the scallops until grill-marked and no longer translucent in the center, 3 to 4 minutes per side (about 120 degrees F internal temperature).
  • Stuff a grilled scallop into each seasoned tomato.
  • Pack the bread crumbs on top of the scallops.
  • Grill the stuffed tomatoes directly on the grill grate with the lid down until warm, 1 to 2 minutes.
  • Serve 2 tomatoes per person on a bed of the lettuce leaves.

Tip: Ask for “dry” or unsoaked scallops from the seafood counter. Soaked scallops are too wet to develop a crusty brown surface on the grill.