' Willamette Valley Vineyards - Grilled Scallop Salad with Celery Leaf Pesto

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Grilled Scallop Salad with Celery Leaf Pesto

Grilled Scallop Salad with Celery Leaf Pesto
Recipe by Chef Eric Nelson

1 1/2 cup flat-leaf parsley

3 celery ribs + 1/2 cup leaves

2 tbsp toasted pine nuts

2 garlic cloves

6 tbsp extra virgin olive oil

1/2 cup pickled sweet peppers thinly sliced

3 tbsp parmesan

1/2 red onion finely chopped

Salt and pepper to taste

1 1/2 lbs scallops (or squid)

15oz can butter beans rinsed

1/2 cup torn basil leaves


This fresh and flavorful salad pairs great with our dill & roasted garlic salmon burger. Add this salad to your summer barbeque menu for an extraordinary meal. We suggest pairing it with our 2012 Pinot Gris.


In food processor add 1/2 cup parsley, celery leaves, garlic and pine nut and process until minced. Set aside in bowl. Thinly slice celery and blanch for 30 seconds. Add celery, butter beans, peppers, onion and remaining cup of parsley to the pesto. Toss the scallops in olive oil and season with salt and pepper. Grill over high heat for 5 minutes or until charred in spots. Let cool slightly and cut the scallops into rings. Add the scallops to the salad and toss. Season with salt and pepper then garnish with fresh basil and serve.

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