Grilled Tomato Asparagus Salad with Fresh Mozzarella, Pesto, Shrimp & Scallops

This fresh, delicious summertime salad is an absolute favorite in our home, we make it about twice a month while the vegetables are in season then just vary the protein. Other top picks include grilled swordfish, tuna or a small fillet. Whether you have basil in your garden to make fresh pesto or you prefer store bought, it is a must! This highly flavorful sauce showcases a rich, butteriness which marries well with this incredibly food friendly Morgan Chardonnay which expresses medium oak, light citrus and pear.    

 

Grilled Tomato Asparagus Salad with Fresh MozzarellaPesto, Shrimp & Scallops 

Serves 4 

16 Asparagus spears, trimmed 

8 small vine-on or Roma tomatoes, halved 

Extra Virgin Olive Oil 

Salt and Pepper  

4 ounces Baby Spinach  

8 ounces Fresh Mozzarella, sliced into 8 pieces 

¾ cup Kalamata Olives, pitted 

1 cup Pesto, or enough to drizzle 

16 large sea scallops

16 large shrimp

Our Salad 5.5.17 003

It is much easier to work with the tomatoes on a griddle atop the grill but if not the grill grates will work but will be slightly challenging.  

Heat grill to 400°. Drizzle olive oil on the tomatoes, asparagus and on a separate plate the swordfish.  Season all with salt and pepper.  Griddle/Grill the tomatoes and asparagus until they become soft and slightly caramelized 10-12 minutes for asparagus and 25 minutes for the tomatoes. Remove from grill and let cool.  Next grill shrimp and scallops 3 minutes per side. Meanwhile assemble the salad. Arrange tomatoes and asparagus on each plate. Add a small bunch of spinach then place kalamata olives on top.  Lie mozzarella slices next to spinach. Add shrimp and scallops to each plate and drizzle with a generous amount of pesto. 

Pesto  

3 garlic cloves, minced and slightly sauteed to remove bite 

2 cups basil leaves 

½  cup pine nuts, toasted 

1-1 ½  cups extra virgin olive oil 

¼ cup freshly grated Parmesan cheese 

Freshly ground black pepper 

Blend the garlic, basil and pine nuts in a blender or food processor until fairly smooth.  Transfer to a bowl.  Stir in the olive oil, Parmesan and pepper until combined and season to taste.  Refrigerate for up to 5 days.  

Our Salad 5.5.17 028

The Wine

2014 Morgan Highland Chardonnay – Santa Lucia Highlands, California

This focused, elegant Chardonnay’s aromas feature nectarine, river rock, and grapefruit. On the palate, the rich fruit flavors are complemented by a light touch of toasty oak and refreshing pear and lime zest.

With each vintage of Highland Chardonnay, Morgan showcases the unique attributes of their Double L Vineyard and the Santa Lucia Highlands AVA. The 2014 cuvee includes 63% fruit from the Double L and the balance from outstanding neighboring estates in the SLH, including McIntyre and Tondre. The Double L Vineyard has been “Certified Organic” since 2002 but has been conscientiously farmed in this method since the original plantings in 1997. 

 

2 Comments Add yours

  1. thymeandagain says:

    Such a beautiful dish. My absolute favorite!

    Liked by 1 person

    1. winegurugal says:

      And it is easy, healthy (less the cheese & pesto), but everything else offsets that!

      Liked by 1 person

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