Home Recipes Tuscan summer bliss. Menu suggestions. Tuscan summer bliss. Menu suggestions. 45-60 min Medium Dinner Instructions Avoid the screen going to sleep Share The link has been copied to the clipboard Starter: Grilled scallopsMain course: Grilled salmon with asparagus citrus and parmesan and parsley pestoMain course: Grilled salmon with asparagus citrus and parmesan and parsley pestoYou can either serve this menu as a single dish - or you can grill the scallops first and eat them with your favourite champagne while you grill the salmon. Calculate about 2 scallops per person if you serve them with the main course. As a starter, you can calculate 3-4 scallops per head.Do this:Do this:Boil the potatoes until tender. Let the water drain off.Toast the pine nuts in a dry pan.Mix the olive oil, lemon and herbs. Mix this together. Then pour over the potatoes and chop the spring onions.Do the same for parsley pesto:Make this for parsley pestoStart by blending the lemon, olive oil, parsley and garlic. Set aside.Then grill the scallops. Serve them "au naturel" with a glass of your favourite champagne. If you prefer to serve these with the main course, they can be lightly grilled as the salmon nears completion.Cut the salmon into ready-to-serve pieces and grill it. Also grill the asparagus.Serve on a dinner plate; with grilled asparagus, cold potato salad and grated parmesan.
