There is nothing like a hearty salad to go with a meal, either as an appetizer or to pair nicely with the main course. I have a garlic-y theme going on this week. …okay when don’t I have a garlic-y theme going on, but still… This is the second salad that I am posting this week. If you have subscribed to the Recipe Club Newsletter, you will have gotten a handy-dandy first part of this recipe. If you have not, you can always substitute Grill-Roasted Garlic for this.

METHOD
Dressing:

1. Whisk together Grill-Roasted Garlic, basil, vegetable oil, vinegar, lemon juice, and salt and pepper and set aside.

1. Place drained pasta in a large bowl and toss with the ¼ cup olive oil to coat thoroughly.
2. Preheat grill to medium-high, 450°F.
3. Rub the scallops with the Seafood Seasoning and Rub, pressing well into the scallops. Place on the preheated grill and cook for 2 to 3 minutes a side, or until just cooked through. Remove and let cool.
4. Lower heat on grill to medium 350°F.
5. Toss tomatoes and red onions in the 3 tbsp. olive oil and season with salt and pepper to taste. Grill until lightly charred and tender, about 10 to 12 minutes. Let cool.
6. Cut scallops into quarters or sixths depending on size. Chop tomatoes in large chunks and slice onions into ½-inch segments.
7. Toss dressing, scallops, tomatoes, red onions, and green onions into the large bowl with the pasta and mix very well.
8. Garnish with pistachios and Parmesan cheese.

This recipe would be a little heavy to have with a steak, but would pair nicely with some fish or chicken. The tomatoes and garlic are spectacular, and accentuate the scallops well. Hope you enjoy it as much as I did!

Happy Grilling!