Seriously Simple: Grilled pesto scallops stand the test of time
2 tablespoons olive oil
Salt
Freshly ground black pepper
For the dish:
2 pounds large sea scallops
2 tablespoons balsamic glaze (homemade or store-bought)
Cooked farro, quinoa or fusilli pasta, optional
1. Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a resealable plastic bag and pour in marinade. Make sure marinade is evenly distributed. Close bag and refrigerate for 1/2 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, thread scallops onto skewers
3. Prepare barbecue or grill pan for medium-high heat grilling. Grill scallops about 3 inches from the flame for 3 to 4 minutes per side until cooked as desired. (They should be seared on the outside and just cooked in the center.) Place brochettes on a serving platter and drizzle with balsamic glaze. Serve immediately.
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