Dinner Tonight: Grilled Scallops with Mint Pesto and Balsamic Syrup

Name: Dinner Tonight: Grilled Scallops with Mint Pesto and Balsamic Syrup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 3 Tbsps blanched almonds; 2 cloves garlic; 1 Zest of lemon; 237 milliliters mint leaves; 177 milliliters olive oil; 59 milliliters grated Parmesan cheese; 118 milliliters parsley leaves; 680 grams scallops

Dinner Tonight: Grilled Scallops with Mint Pesto and Balsamic Syrup is a gluten free, primal, and pescatarian main course. One portion of this dish contains about 25g of protein, 47g of fat, and a total of 586 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up parmesan cheese, blanched almonds, mint leaves, and a few other things to make it today. To use up the blanched almonds you could follow this main course with the Pinecone Cakes as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a small skillet over medium heat, toast the almonds until golden.

Ingredients you will need

Almonds

Toast

Equipment you will use

Frying Pan

Combine almonds, parsley, mint, and garlic in a small food processor or blender and pulse until uniformly chopped.

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Almonds

Parsley

Garlic

Mint

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Food Processor

Blender

Add 1/2 cup of the olive oil in a slow stream until a pesto is formed.

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Olive Oil

Pesto

Transfer to a bowl and stir in the cheese, then season with salt and pepper.

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Salt And Pepper

Cheese

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Bowl

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.

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Marinade

Scallops

Pesto

Mint

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Bowl

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.

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Balsamic Vinegar

Vinegar

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Sauce Pan

Remove from the heat and reserve.

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.

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Scallops

Equipment you will use

Grill Pan

Skewers

Grill

Serve with reduced balsamic syrup drizzled over the top.

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Syrup

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 3Tbsps

blanched almonds 2cloves

garlic 1

Zest of lemon 237milliliters

mint leaves 177milliliters

olive oil 59milliliters

grated Parmesan cheese 118milliliters

parsley leaves 680grams

scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.