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.
Scallop Sandwich with Zucchini and Chive Lavender Pesto
- 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
- olive oil
- salt and pepper
- 12 scallops
- 2 buns
- 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.
- 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.
- 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.