1. Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a ziploc 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.) Plase skewers on a serving platter; drizzle with balsamic glaze. Serve immediately.
You can find balsamic glaze in the grocery store with the salad dressings.
To make at home:
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 49.9mg||15 %|
|Sodium 269.3mg||9 %|
|Potassium 487.1mg||13 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.6g|
|Protein 25.4g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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