Many people count scallops among their favorite seafood and these little delicacies can be prepared in a variety of ways. Grilling scallops results in a unique texture, appearance, and taste that screams summer. If you are hankering for some slippery scallops, try this four-serving healthy salad that contains only 244 calories and two grams of saturated fat per serving.
- 8 (approximately 1 pound total) frozen or fresh sea scallops (use more if desired)
- 2 cups baby arugula
- 1 garlic clove, minced
- ½ cup plus 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons fresh flat-leaf parsley, snipped
- 2 tablespoons fresh mint, snipped
- 1 tablespoon Parmesan cheese
- 1 teaspoon lemon peel, shredded finely
- 8 six-inch wood or metal skewers
Step 1: If using frozen scallops, thaw them. Rinse scallops and use paper towels to pat them dry. Place the scallops in a sealable plastic bag and place the bag in a shallow dish.
Step 2: Stir the mint, oil, 2 tablespoons vinegar, parsley, garlic, lemon peel, and Parmesan cheese together in a small bowl, creating the marinade. Pour this into the plastic bag containing the scallops, seal the bag, and turn it to coat the scallops with marinade. Place the bag back in the bowl put this in the refrigerator for between 2 and 4 hours to marinate, turning the bag one or two times during this period.
Step 3: If using wood skewers, soak them in water for 30 minutes or more.
Step 4: Drain the scallops and discard the marinade. Thread one scallop onto each skewer.
Step 5: Coat the grill rack with non-stick cooking spray. Adjust grill temperature to medium-hot and place the scallop skewers on the grill rack. Grill until scallops appear opaque, approximately 6 to 8 minutes, turning halfway through the grilling time.
Step 6: While scallops are cooking, add ½ cup balsamic vinegar to a small, heavy saucepan and bring it to boiling. Reduce the heat and simmer the vinegar uncovered until it is reduced by half (approximately 4 to 5 minutes).
Step 7: Arrange the arugula on serving plates and top with two scallops per plate. Drizzle the reduced balsamic vinegar glaze on top.