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["Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Place scallops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, mint, parsley, the 2 tablespoons vinegar, the cheese, lemon peel, and garlic. Pour marinade over scallops. Seal bag; turn to coat scallops. Marinate in the refrigerator for 2 to 4 hours, turning bag once or twice.", "Drain scallops, discarding marinade. Thread each scallop onto a 6-inch skewer.*", "For a charcoal or gas grill, grill scallops on the greased rack of a covered grill directly over medium-hot heat for 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.", "Meanwhile, in a small heavy saucepan bring the 1/2 cup vinegar to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until vinegar is reduced by half.", "Serve scallops with arugula. Drizzle with the reduced vinegar.", "Nutrition Facts (Grilled Herb Scallops with Balsamic Syrup)
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Per serving: 244 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 28 mg chol., 478 mg sodium, 11 g carb., 0 g fiber, 6 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet"]
