Scallop Sandwich with Zucchini and Chive Lavender Pesto

This sandwich was the perfect meal on Sunday afternoon this past weekend. I had spent Saturday in the North End (the Italian neighborhood in Boston) and had a tasty pasta dish when I was there, but I was a little jealous of all the seafood I saw, and particularly a few lobster rolls I walked by. I wanted to make an Italian inspired seafood sandwich the next day and this was what I came up with. The zucchini salad is inspired by something I ate on a crostini on vacation in Venice last year, with a little mayo added to satisfy my original lobster roll craving. The bread was a tasty focaccia roll I bought at an Italian Market. The scallops were super fresh and just barely kissed by the heat of the grill.
Shave the zucchini with a peeler.
As I mentioned earlier, the pesto is inspired by something I had in Italy on a little wine crawl of Venice. I added mayo because I was initially inspired by a lobster roll.
Pour the pesto onto the zucchini.  This salad would be great on its own as a side dish.
Don't overcook the scallops.  Just a few minutes a side.
Crunchy toasted focaccia, super tender scallops, and a little chew from the zucchini gave this sandwich a perfect textural contrast.
The scallops were nice and sweet with that little hint of ocean flavor, and the zucchini had a really nice savory flavor from the chives and pistachio.  The lavender gave the whole sandwich just enough of a floral hint.
Please drink a beer with this. Mine was a session pilsner.

Scallop Sandwich with Zucchini and Chive Lavender Pesto

  • The Zucchini Salad
  • 1 Package Chives (like a cup of whole chives)
  • 2 Tablespoons Chopped Lavender
  • 1/2 Cup Pistachios
  • 1 Clove Garlic
  • 1/4 Cup Mayo
  • 1/4 Cup Olive Oil
  • 1 Lemon (Juice)
  • 3 Zucchini
  • The Rest
  • Scallops
  • Olive Oil
  • Salt and Pepper

Instructions

  1. Mix all the pesto ingredients except the zucchini in a food processor. Don't over process it, keep it slightly chunky. Use a peeler to make strips of the zucchini and put them in a bowl. Pour the pesto into the bowl with the zucchini and gently toss until it is all coated. Put it into the fridge until you are ready to build the sandwiches.
  2. Clean the scallops and dry them. Toss them with some olive oil, salt, and pepper. Depending on how big they are, grill on very high heat for about 2 or 3 minutes a side to brown but just barely cook through. Throw the focaccia on there too to give it a little color.
  3. Build the sandwich with the scallops first, and then top with the zucchini. My scallops were medium sized and I fit 6 on each sandwich.