Scallops - grilled with pesto and a balsamic glaze

By grammadot

Ingredients

• 11/2 tablespoons basil pesto
• 2 tablespoons olive oil
• Pinch of salt
• Freshly ground pepper
• 2 pounds large sea scallops
• 2 tablespoons balsamic glaze* (homemade or store-bought)

Details

Preparation time 45mins

Preparation

Step 1

1 Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a zip-close plastic bag; pour in marinade. Make sure marinade is evenly distributed. Close bag; refrigerate, 30 minutes to 2 hours.

2 If using bamboo skewers, soak them in cold water for 1 hour to prevent them from burning while grilling. When ready to grill, remove scallops from marinade, discarding marinade. Thread scallops onto skewers.

3 Prepare grill or grill pan for medium-high heat grilling. If using a grill, cook scallops about 3 inches from flame, 3-4 minutes per side. If using a grill pan, place the threaded scallops on a hot grill pan; cook, 3-4 minutes on each side. (Scallops should be seared on the outside and just cooked in the center.) Place skewers on a serving platter; drizzle with balsamic glaze. Serve immediately.

*In a nonreactive saucepan over medium-high heat, boil down inexpensive balsamic vinegar by half, or until it becomes syrupy and slightly thickened but not burned. Store it in a glass container in the refrigerator. Use it on salads, as a sauce or as a flavor enhancer.