Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Current Tomatoes, Fresh Asparagus and Chantrelle Mushrooms

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Ingredients in this Recipe

1 pint tear or pear tomatoes, red or yellow
1 pound fresh asparagus, blanched
1 pound fresh chanterelle mushrooms, cleaned
1 pound fresh pasta sheets
1/2 cup pine nuts, toasted
1/4 cup grated Parmigiano Reggiano cheese
2 cups fresh basil leaves, packed
2 teaspoons chopped garlic
24 fresh sea scallops, cleaned
3 tablespoons plus 1 cup olive oil
Freshly ground black pepper
Salt

Recipe Preparation

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