Name: Scallops With Kale Pesto
Yield: 4 servings
Ingredients: 3 T EVOO; 16 Sea scallops; S&P; 4 medium tomatoes, cut into bite sized chunks; 3 bell peppers(red,yellow, orange) seeded and thinly sliced; 2 c corn- 2 ears; 1 cucumber, peeled, seeded, and thinly sliced; 1 jalapeno seeded, thinly sliced; 1 shallot, thinly sliced; 1/4 c EVOO; 3 T champagne vinegar; 1/2 c kale pesto; 4 oz mild soft goat cheese, crumbled

3 T EVOO

16 Sea scallops

S&P

4 medium tomatoes, cut into bite sized chunks

3 bell peppers(red,yellow, orange) seeded and thinly sliced

2 c corn- 2 ears

1 cucumber, peeled, seeded, and thinly sliced

1 jalapeno seeded, thinly sliced

1 shallot, thinly sliced

1/4 c EVOO

3 T champagne vinegar

1/2 c kale pesto

4 oz mild soft goat cheese, crumbled

Scallops With Kale Pesto

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