Oops I took the picture before drizzling with balsamic!
We've cooked scallops at home once before, searing them and serving over an Asian salad. It came out great but we both agreed that we overcooked the scallops a bit in our novice fear of undercooking the middle. That just would not do this time! We decided to try grilling them on skewers instead, mostly because it's summer and any excuse to turn on the grill is a good one. This time I marinated them in a mint pesto first, then served over a salad of quinoa, greens, and tomatoes. Extra mint pesto plus some balsamic reduction made the dressing. So fresh and summery!
