Sea Scallop & Shiitake Skewers with Walnut-Mint Pesto

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Serve this simple but delicious grill item with organic brown rice and grilled zucchini for a perfect late summer/very early autumn dinner. You can prepare the pesto ahead of time and refrigerate.

From article: Health Benefits of Walnuts.

  • 4Servings



  • 1 cup fresh mint leaves

  • 1 cup fresh Italian parsley leaves

  • ½ cup walnut pieces

  • 1/3 cup safflower oil

  • 1 Tbs. fresh lemon juice

  • 1 tsp. walnut oil

  • 1 tsp. lemon zest

  • ¼ tsp. ground coriander

Scallops and Mushrooms

  • 1 ½ lb. large fresh sea scallops

  • 6 large shiitake mushrooms, stemmed and halved

  • 2 Tbs. extra virgin olive oil


  1. To make Pesto: combine all ingredients in food processor; blend just until coarsely puréed.
  2. To make Scallops and Mushrooms: Soak 4 wooden skewers in water. Heat grill to medium-high. Toss sea scallops and shiitakes with oil to lightly coat. Divide among four skewers. Grill 2 to 3 minutes per side, until scallops are barely cooked through and slightly opaque.
  3. Plate, and top with 1 Tbs of pesto. Serve remaining pesto on side.

Nutrition Information

  • Calories: 302
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 56 mg
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 30 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 279 mg
  • Sugar Content: 1 g
Frontier Bison Stoup

Frontier Bison Soup

This hearty cross between a stew and a soup is the perfect antidote to a blustery winter’s day. If you don’t like bison, beef is an easy substitute.