Grilled Scallops With Summer Compote

• 2 (800 g) packageswild atlantic canada sea scallops, thawed and patted dry (20/40 count)
• 13 cup rosso pesto sauce
• 1 lemon, zested and juiced
• 2 (520 g) packagessantalina tomatoes, quartered
• 2 cups English cucumbers, peeled, finely diced
• 2 cups anise fennel bulbs, finely diced
• 13 cup shallot, finely diced
• 2 tablespoons fresh tarragon, chopped
• 14 cup extra virgin 100% olive oil
• 1 teaspoon salt

1. In a bowl, combine the scallops, pesto, and 1 teaspoons lemon zest.
2. Cover and refrigerate for 30 minutes.
3. Heat well-oiled BBQ to high.
4. In another bowl, combine the remaining ingredients with 1 teaspoons lemon zest and 1 tablespoons lemon juice.
5. Divide among 8 small plates.
6. Grill scallops 2 minutes per side or until lightly charred (for a wide-set grate, place scallops on top of aluminum foil to grill).
7. Divide scallops among plates.
8. Drizzle wirh remaining lemon juice and serve.

packageswild atlantic canada, pesto sauce, lemon, tomatoes, cucumbers, anise fennel bulbs, shallot, fresh tarragon, extra virgin, salt

Taken from www.food.com/recipe/grilled-scallops-with-summer-compote-458987 (may not work)