Grilled Scallops with Garlic-Poró and Light Pesto

Name: Grilled Scallops with Garlic-Poró and Light Pesto
Yield: 2
Ingredients: 50 g of garlic-poró; 1 teaspoon of black pepper; 1 teaspoon of salt; 250 g of scallops; Half a lemon; For the sauce; 1 medium clove of garlic; 1 cup of beef broth; 1 tablespoon of parsley; 1 tablespoon of sunflower oil; 1 tablespoon of ricotta cheese; 3 hazelnuts

1
50 g of garlic-poró
2
1 teaspoon of black pepper
3
1 teaspoon of salt
4
250 g of scallops
5
Half a lemon
6
For the sauce
7
1 medium clove of garlic
8
1 cup of beef broth
9
1 tablespoon of parsley
10
1 tablespoon of sunflower oil
11
1 tablespoon of ricotta cheese
12
3 hazelnuts

Ingredients

1
50 g of garlic-poró
2
1 teaspoon of black pepper
3
1 teaspoon of salt
4
250 g of scallops
5
Half a lemon
6
For the sauce
7
1 medium clove of garlic
8
1 cup of beef broth
9
1 tablespoon of parsley
10
1 tablespoon of sunflower oil
11
1 tablespoon of ricotta cheese
12
3 hazelnuts

Directions

1
Place the scallops and minced garlic-poró, cut into thin slices about the size of the scallops, on a skewer, alternating between the two
2
Tentatively grill the skewer for about 12 minutes
3
To prepare the sauce, combine all the ingredients in a processor and blend for one minute
4
Arrange the scallops on a plate and place the sauce beside them.

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