• 2 packages scallops, cleaned and patted dry
  • 4 tbsp. extra virgin olive oil + 4 tbsp. more for the grill
  • ½ cup button mushrooms
  • ½ cup white onion, sliced in large pieces
  • 1 cup zucchini, sliced
  • 1 green bell pepper, sliced
  • 1 orange bell pepper, sliced
  • Salt & pepper to taste

For the pesto:

  • ¼ cup avocado oil
  • ½ cup spinach
  • ¼ cup raw macadamia nuts

How to Make It

  1. Turn on the grill and heat to 325 F.
  2. Before starting with the skewers, chop all the veggies. They should be thick in size, so they can withstand the heat of the grill.
  3. Take 4 skewers and thread the veggies and scallops on them.
  4. Brush the skewers generously with the extra virgin olive oil and sprinkle with salt and pepper.
  5. Brush the grill generously with the oil then add the skewers.
  6. Cook 4 minutes then rotate the skewers on the grill a 1/3 of the way. Rotate two more times until the scallops are opaque and the veggies are cooked.
  7. Remove the skewers from the grill and set aside.
  8. Place the ingredients for the pesto in a blender. Blend until smooth.
  9. Serve the pesto immediately with the scallops.
CapMel Staff
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