Dinner Tonight: Grilled Scallops With Mint Pesto And Balsamic Syrup Recipe – a delicious recipe with blanched almonds, garlic, parsley, mint leaves, lemon, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small skillet over medium heat, toast the almonds until golden. Combine almonds, parsley, mint, and garlic in a small food processor or blender and pulse until uniformly chopped. Add 1/2 cup of the olive oil in a slow stream until a pesto is formed. Transfer to a bowl and stir in the cheese, then season with salt and pepper.
2
Transfer 2 tablespoons of the mint pesto to a bowl with the scallops (reserve the rest for another use). Coat the scallops well with the marinade and refrigerate for at least 30 minutes.
3
In the meantime, bring balsamic vinegar to boil in a small saucepan over medium heat. Continue cooking over medium heat until the volume of the vinegar has reduced significantly and it begins to look syrupy. Remove from the heat and reserve.
4
Prepare a grill or heat a heavy, ridged grill pan over medium high heat. If using a grill, thread scallops onto skewers. Grill scallops 3-4 minutes per side, until just translucent in the middle. Serve with reduced balsamic syrup drizzled over the top.
508
kcal
Calories
53
g
Fat
5
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons blanched almonds, 2 cloves garlic, 1/2 cup parsley leaves, 1 cup mint leaves, and more.
Yes, Dinner Tonight: Grilled Scallops With Mint Pesto And Balsamic Syrup Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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