Scallop Kabobs with Balsamic Syrup
Shared by Patricia C.
Adapted from the cookbook “Seriously Simple” by Diane Rossen Worthington
3 T mint pesto (see below)
2 T olive oil
Freshly ground pepper
2 lb. large sea scallops
2 T balsamic syrup (see below)
Combine marinade ingredients in a bowl. Put the scallops in a zip lock plastic bag and coat with marinade. Refrigerate at least 30 minutes and up to one hour.
Pat scallops dry and thread on skewers (I use two skewers for each kabob to better hold the scallops in place).
Heat barbeque grill to medium high. Grill scallops 3-4 minutes per side. They should be seared on the outside and barely translucent in the center.
Place on a serving plate and drizzle with balsamic syrup. Serve over rice, couscous or mixed baby lettuces.
3 T walnuts
2 garlic cloves
½ c fresh parsley leaves
1 c packed fresh mint leaves
Grated zest of 1 lemon
½ c olive oil
Salt and pepper to taste
Pour 2 c. balsamic vinegar into small saucepan. Cook over medium-high heat for about 12 minutes, until syrupy. (Do not allow to burn.) Remove from heat and let cool. Makes about ¾ cup. Can be stored in glass jar in refrigerator for up to one month.