Bryan's Stuff

   
On the Grill recipes

     Mixed Grill with Cilantro Pesto Sauce

12 large sea scallops
½ pound pork tenderloin cut into 1-inch cubes
½ pound beef tenderloin or boneless sirloin cut into 1-inch cubes
Freshly squeezed limejuice
Salt and freshly ground pepper to taste

Basting Sauce

2 garlic gloves
2 serrano chilies
1 ½ cups cilantro leaves
2 tablespoons oil
2 tablespoons melted butter
½ Cup chicken stock
Salt and pepper to taste

Light a charcoal or gas grill or preheat an oven or broiler, and soak 4 or 6 wooden skewers in water for 15 minutes.

Thread the scallops, pork, and beef alternately on the skewers, squeeze with limejuice, and sprinkle with salt and pepper. Set aside. In a blender or food processor fitted with a steel blade, puree the garlic, chilies, cilantro, oil, butter, and stock. Add salt and pepper to taste. Coat the skewers with the basting sauce, place on the grill or and cook for a total of 6 minutes, basting and turning frequently. Be careful not to overcook. Serve immediately.

Note: The skewers can be assembled up to a day in advance and kept, tightly covered with plastic wrap, in the refrigerator, and the basting sauce can also be made at that time. Let the skewers sit at room temperature 1 hour before cooking.