Recipe by Melani Huttu, Photos by Gypsy Hill Photography
This take on a scallop Po’boy is a lighter, fresher option, with its fragrant lemon pesto and buttery-seared scallops. Browned in garlic and butter, scallops provide a lavish base for a unique sandwich. Without heavy mayonnaise-based sauces, the sweetness of the scallops shines through layers of flavor. Partnered with a light lemon and parsley sauce and tangy feta it creates a balanced palette on the crisp, browned ciabatta rolls. The scallops can be easily prepared on a stove, or over a low fire outdoors.
They can also be served open-faced on the rolls for a more formal presentation. Either way, they are destined to please any seafood lover with a surprisingly delicate combination of flavors.
How to Make
Scallop Rolls With Lemon Pesto & Feta
Ingredients
- 1 1/2 pounds large scallops (about 16 scallops)
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- Juice of 1 lemon
- 4-6 cloves minced garlic
- 1 pinch crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 2 green onions, chopped
- 2 tablespoons red wine vinegar
- 4 ounces feta cheese, broken into chunks
- Halved and toasted ciabatta bread
- Kosher salt & black pepper
Materials
- Enameled Cast Iron Skillet
Instructions
- Pat the scallops dry. Season them with salt and pepper.
- Heat two tablespoons of olive oil in a Barebones Enamel Cast Iron skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned about 2-3 minutes.
- Add the butter, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque about 3-4 minutes. Remove from the heat.
- To make the rustic pesto dressing: Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, vinegar, and lemon juice. Toss gently until combined.
- To serve, half the ciabatta rolls and brush with olive oil. Toast until browned.
- Place a serving of scallops on the roll, top with lemon pesto, and finish with feta cheese.
ABOUT
Melanie Hutti is the stay-at-home gypsy of Gypsy Hill Farm located in central Kentucky. She loves to travel, but equally loves her time on her farm with her husband and two teenage sons. She is a full-time Occupational Therapist in the public schools, where she uses gardening as a therapeutic activity for her students with exceptional needs. She spends her evenings and summers off in her garden and behind the camera with her hobby photography business, Gypsy Hill Photography. She loves cooking, canning, and serving as a missionary in Haiti. She is a collector of hobbies and loves anything food and nature centered.
