Gremolata, a herb condiment made with chopped parsley, minced garlic, and lemon peel, is the base for this quick marinade. Be sure to adhere to the two to four hour marinating time. Leaving scallops in the acidic mixture too long will ruin their wonderfully soft, creamy texture.
8fresh or frozen sea scallops about 1 lb. total.
1/4cup olive oil
2tablespoons snipped fresh mint.
2tablespoons snipped fresh Italian (flat-leaf) parsley
2tablespoons balsamic vinegar
1tablespoon freshly grated Parmesan cheese
1teaspoon finely shredded lemon peal
1clove garlic, minced
1/2cup balsamic vinegar
2cups baby arugula
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.
Drain scallops, discarding marinade. Thread each scallop onto a 6-inch skewer.*
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.
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.
Serve scallops with arugula. Drizzle with the reduced vinegar.
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