Grilled Herb Scallops With Balsamic Syrup

• 8 sea scallops fresh or frozen, about 1 pound total
• 1/4 cup olive oil
• 2 tablespoons fresh mint snipped
• 2 tablespoons Italian flat leaf parsley snipped fresh
• 2 tablespoons balsamic vinegar
• 1 tablespoon grated Parmesan cheese freshly
• 1 teaspoon lemon peel finely shredded
• 1 clove garlic minced
• 1/2 cup balsamic vinegar
• 2 cups baby arugula

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.
6. Nutrition Facts (Grilled Herb Scallops with Balsamic Syrup)ner serving: 244 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 28 mg chol., 478 mg sodium, 11 g carb., 0 g fiber, 6 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

total, olive oil, italian flat leaf, balsamic vinegar, parmesan cheese, lemon, garlic, balsamic vinegar, baby arugula

Taken from www.yummly.com/recipe/Grilled-Herb-Scallops-with-Balsamic-Syrup-1222412 (may not work)