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Home > posts > 2012 > 09 > 20120902_093133_grilled-scallops-with-mint-pesto-and-tequila-lime-roasted-artichokes.html
Grilled Scallops with Mint Pesto and Tequila Lime Roasted Artichokes
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Meredith and I made this together. First, the scallops were from the recipe below. We stayed pretty true to it but note that it makes lots of pesto so we aren't eating the whole 1/2 cups of olive oil. We used fresh mint from the farmers market. I used the cast iron grill pan that I let fully warm to medium-high. The scallops all seemed to be well cooked. Even the very large ones. I did cook down thebalsamicvinegar too much. It turned into balsamic vinegar taffy. Kind of strange. I'll be more careful next time. When I first saw this recipe, my immediatereactionas that it was calling Meredith's name
We did theartichokesalso with the recipe below. We couldn't get baby artichokes so we used small ones and scraped out the choke. Most, but not all, of the leaves were edible but wedefinitelyhad to leave some. Meredith also trimmed the stem so that whole part was edible. The only other change I know of was using greek yogurt for mayonaise. It was still good with that, but a very different taste.
The bread was also from the farmers market.
Grilled Scallops with Mint Pesto and Balsamic Syrup(from Serious Eats)
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Tequila Lime Roasted Artichokes(from FamilySpice: recipe,post)
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Original WP Post ID: 2228
Original WP Pub Date: 2012-09-02_093133