Grilled Marinated Scallops with Balsamic Reduction

This is a simple but beautiful salad that's fairly easy to make and will impress just about anyone. I love scallops and once in awhile I'll treat myself to a few. They are so sweet and tender and delicious they are definitely in my top ten favorite foods. This salad is a perfect way to eat them during the hot weather.

What you need (for 2 people)
6-8 medium sized scallops, fresh or thawed
3 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 clove garlic, minced
2 Tbsp of fresh parsley, chopped
1 Tbsp of freshly grated parmesan
1 tsp of finely grated lemon zest
A big handful of your favorite mixed greens(I used mache mix) or arugula
A handful of cherry tomatoes, sliced in half or quartered
1/2 cup balsamic vinegar or 1/4 cup of bottled balsamic reduction sauce

COMBINE the above ingredients in a resealable plastic bag set in a shallow dish and refrigerate for 2-4 hours (No longer or the acids will ruin the texture of the scallops), turn bag once or twice.
DRAIN scallops and thread them onto a skewer or two (however many fit)
PREHEAT barbeque on med-high and grill scallops for about 6 minutes, turning halfway until just cooked.
TO make your own balsamic reduction, bring the 1/2 cup of balsamic vinegar to a boil in a small saucepan, reduce heat to low and simmer, 4 or 5 minutes until reduced by half
SERVE the scallops over the greens and tomatoes and drizzle with the balsamic reduction.