Ingredients:
- 4oz Bay scallops, raw
- 1 tsp basil pesto
- 1 tsp Garlic Gold®
- 1/4 lemon, zested and juiced
- grape tomatoes, cut in half
- cucumber, peeled and cut into small chunks
- green onion, finely chopped
- fresh tarragon, finely chopped (with a piece for garnish)
In a Tupperware, combine the scallops, pesto, Garlic Gold®, and half the lemon zest. Close and put it in the fridge for half an hour. In another bowl, put the tomato and cucumber chunks, and add the remaining lemon zest and half the juice, and toss with the green onion and tarragon; place onto your plate. Heat your BBQ (or grill, or in a pinch, a frying pan) to high. Grill scallops for approximately 2 minutes per side or until lightly charred. Spoon them over the tomato/cucumber compote and drizzle with remaining lemon juice, and enjoy!
This serves one and as prepared and ss prepared, it has 196 calories, 10g carbs, 8g fat, and 20g protein.
The Garlic Gold® complemented this meal perfectly with the lemon. I’ve found that a blend of Garlic Gold® and lemon juice also makes a delicious dipping sauce for steamed seafood like lobster tails or grilled shrimp, and it’s much more heart healthy and flavorful than using plain melted butter. Definitely give it a try!
