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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
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
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.