1 sour cream and onion soy snack packet
2 cloves garlic
½ cup parsley leaves
1 cup mint leaves
Zest of ½ lemon
2 tbsp olive oil
¼ cup finely chopped mushrooms
1 ½ lbs large scallops
1 cup Walden Farms Balsamic vinaigrette dressing, divided
3 tbsp vinegar

Combine soy snacks, parsley, mint, mushrooms, and garlic in a small food processor or
blender and pulse until uniformly chopped. Add 2 tbsp of olive oil and ¼ cup balsamic
vinaigrette in a slow stream until a pesto is formed. Transfer to a bowl and stir in the salt
and pepper.

Transfer 2 tbsp of the mint pesto to a bowl with the scallops (reserve the rest). Coat the
scallops well with the marinade and refrigerate for at least 30 minutes. In the meantime,
bring remaining balsamic vinaigrette and vinegar to boil in a small saucepan over
medium heat.

Continue cooking over medium low heat until the volume has reduced
significantly and it beings to look syrupy. Remove from the heat and reserve.

Prepare a grill or heat a heavy, ridged grill pan over medium high heat. If using a grill,
thread scallops onto skewers. Grill scallops 3-4 minutes per side, until just translucent in
the middle. Serve with reduced balsamic syrup drizzled over the top and pesto on the

Carb count: 4 grams/serving

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