Bacon-Wrapped Scallops and Pesto Seared Shrimp
Plus tomato-basil risotto and mini tomato mozzarella caprese. Recipe by Chef Johnson Tan of Ocean Zen.
Serves 1. Best paired with San Angelo Italian pinot grigio. Recipe by Chef Johnson Tan of Ocean Zen. From our April 2017 Cooking Class.
2 U-10 scallops
2 bacon strips
1 U-10 shrimp
8 ounces risotto
3 ounces tomato cream sauce
2 ounces tomatoes, diced
3 ounces assorted mini tomatoes, quartered
2 ounces mozzarella cheese balls, halved
Wrap scallops with bacon. Pan fry the scallops until the bacon is crisp. Marinate the shrimp with pesto and sear in a pan. Sautee the risotto, then add minced garlic and tomato cream sauce. Toss tomatoes, mozzarella and basil in yuzu vinaigrette and serve with the scallops and shrimp.
*You can buy jarred pesto at most local grocery stores.