Grilled Scallops with Summer Fruit Salsa
with Grilled Garlic Ciabatta- Pétoncles
- Blé
- Sulfites
- Lait
- Orge
- Soya
- Gluten
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Oeuf
- Sésame
- Blé
- Crustacés
- Poisson
- Noix
- Noix de Grenoble
- Avoine
- Seigle
- Triticale
Summer has arrived! This couscous pasta salad is packed with sun-kissed flavour with plenty of BBQ char. Served with garlic toast and sweet scallops.
Ingrédients
227 g
Pétoncles géants
(Contient: Pétoncles)
2 pièce(s)
Épi de maïs
1 pièce(s)
Fruit à noyau
2 pièce(s)
Gousses d'ail
1 pièce(s)
Piment fort
7 g
Basilic
¾ tasse(s)
Couscous perlé
(Contient: Blé Peut contenir : Soya, Gluten)
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Soya, Gluten, Lait, Moutarde, Oeuf, Sésame, Blé, Crustacés, Poisson)
1 cs
Vinaigre de vin rouge
(Peut contenir : Soya, Lait, Moutarde, Oeuf, Sésame, Blé, Poisson, Noix)
2 pièce(s)
Oignon vert
¼ tasse(s)
Feta, émietté
(Contient: Lait)
2 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Soya, Sésame, Noix de Grenoble, Avoine, Seigle, Triticale)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Bring a large pot of salted water to a boil over high.
- Meanwhile, in a large bowl, whisk together red wine vinegar, half the balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous and rince in cool water.
- Add to bowl with dressing, then toss to coat. Set aside.
- Meanwhile, husk corn.
- Core, cut pepper into quarters.
- Cut four sections off stone fruit, avoiding the pit.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Halve rolls.
- In a large bowl, add corn, pepper, stone fruit and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Set aside.
- In a small bowl, add garlic and 1 tbsp (2 tbsp) oil. Stir to combine. Set aside.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels. Season with salt and pepper.
- Add corn on the cob, pepper and stone fruit
- Add peppers and corn to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 9-12 min.
- Add scallops to the other side of grill. Close lid and grill, flipping once, until cooked through, 5-6 mins.** (Check timing!)
- Once veggies and scallops are done, add rolls to once side of the grill. Close lid and cook until grill marks appear, 1-2 min. Flip rolls, then brush tops with half the garlic oil. Close lid and cook until grill marks appear, 1-2 min. Transfer to an unlined baking sheet and cover to keep warm.
- Add stone fruit to the other side of the grill, flesh-side down, to the other side. Cook, turning occasionally, until grill marks appear, 3-4 min.
- Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Cut stone fruit into 1/4-inch pieces.
- Cut pepper into 1/4-inch pieces.
- Add green onion, corn, pepper and stone fruit to bowl with couscous. Tear over basil, then toss to combine. Season with salt and pepper.
- Divide couscous salad between plates.
- Drizzle over remaining Balsamic glaze, then sprinkle over feta.
- Cut ciabatta into points.
- Divide salad between plates.
- Top with scallops.
- Serve ciabatta on the side.
