Serves: 4
Total Calories: 214
Heat grill to medium high heat.
Mix pesto, garlic and butter together until well blended and set aside.
Alternating between scallops and mushrooms thread onto skewers. Brush mushrooms and scallops with olive oil then cook on medium high heat on grill for 8 to 10 minutes, turning once. Be careful to not overcook scallops.
If they are small scallops, (the size of a quarter), cook for only about 6 to 8 minutes.
When scallops are done remove from skewers and place in large bowl. Add butter mixture to hot scallops and lightly toss until butter is melted and mixed throughout.
Sprinkle Parmesan and tomatoes then pour lemon juice over the top and toss again.
Season with salt and pepper if desired. Serve with additional lemon sliced.
This Grilled Scallops with Herbed Butter recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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