Sliced cherry tomatoes, mushrooms, peppers, olives, sundried tomatoes or any other veggies you like Preheat grill to medium heat. Spread pizza crust with pesto, sprinkle with shrimp, carmelized onions, any veggies you choose, and sprinkle with cheese. Place crust directly on grill and close lid. Keep an eye out for flare ups, and grill until shrimp is cooked through and cheese is melted — around 710 minutes. Remove from grill and cut into slices. Serve with a mixed green salad. Scallop Scampi with Mushrooms Grilled Shrimp and Pesto Pizza with Carmelized Onions and Smoked Provolone Courtesy of Chef Staci Stengle Serves 4 1 Pre-made pizza crust 1/2 cup Pesto sauce 2 cups Raw shrimp, sliced in 1/2 or chopped 1 red onion, sliced thin and sauteed in olive oil until carmelized 8 oz. Applewood smoked Provolone, grated Courtesy of Chef Staci Stengle Serves 4 1 pound pasta, angel hair, spaghetti or linguini 1 pound Bay scallops 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 pkg. mushrooms, sliced thin 1 lemon, zested and juiced 2 Tablespoons chopped garlic 1 teaspoon chili flakes Salt and pepper to taste 2 Tablespoons parsley, chopped (optional garnish) Cook pasta according to directions. Save 1/2 cooking liquid. Keep warm. While pasta is cooking, in a large sauté pan over medium high heat, heat butter and olive oil together until the butter is melted. Add the scallops and mushrooms. Cook 2 minutes, stirring often. Add lemon zest, juice, garlic, chili flakes, salt and pepper. Cook until scallops are opaque throughout, and mushrooms are soft, but Here for you Whether you’re looking for pediatric care or needing general surgery, the team of providers at Sanford Clinic Vermillion is here for you. We believe quality care should be delivered right here at home. Our team provides you with health and healing where it’s convenient for you, by providers with a connection to your community. Services provided • Adult Medicine • Geriatrics • Pediatrics • General Surgery • Obstetrics • Women’s Health To make an appointment, call (605) 624-9111. 16 ■ HERVOICE MARCH/APRIL 2011