Scallop Sandwich with Zucchini and Chive Lavender Pesto
Grilled scallops are served on a focaccia roll and topped with shaved zucchini that is dressed with a pesto of lavender, chive, and pistachio
Servings: 2 sandwiches
- 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.