The Culinary Hat: Grilled Herb Scallops

My scallops are in the refrigerator marinating as we speak. I picked up a copy of Good&Fresh Magazine by Better Homes and Gardens and found so many great recipes for “eating right”. I thought I would whip these up tonight. If you’re interested, please find the recipe below. Super easy.

Grilled Herb Scallops with Balsamic Syrup

Preparation time: 20 minutes  |  Marinate: 2 hours  |  Grill: 6 minutes


– 8 fresh or frozen sea scallops (about 1 pound)
– 1/4 cup olive oil
– 2 tablespoons snipped fresh mint
– 2 tablespoons snipped fresh italian (flat-leaf) parsley
– 2 tablespoons balsamic vinegar
– 1 tablespoon grated Parmesan cheese
– 1 teaspoon finely shredded lemon peel
– 1 clove garlic, minced
– 1/2 cup balsamic vinegar
– 2 cups baby angula (I used a spring mix of arugula and baby spinach)


1. 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.

2. Drain scallops, discarding marinade. Thread each scallop onto a 6-inch skewer.*

3. 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.

4. 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.

5. Serve scallops with arugula. Drizzle with the reduced vinegar.

*Tip: If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Makes 4 Servings. Per serving: 244 cal., 15 g fat (2 g sat.fat), 28 mg chol., 478 mg sodium, 11 g carb. (6 g sugar), 0 g fiber, 15 g pro.