Grilled Scallops with Summer Fruit Salsa
with Grilled Garlic Ciabatta
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
