grilled scallopini

grilled scallopini

yield: serves 4

grilled scallopini

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  • 1/3 cupolive oil
  • 1/4 cupfresh lime juice
  • 2 tblspagave nectar
  • 4 clovesgarlic, peeled and chopped
  • 1serrano chile or jalapeno pepper, minced
  • 1 can chipotle chili, in adobo
  • to tastepepper
  • 1/4 tspcornstarch
  • cilantro, minced
  • 1 pkggardein scallopini

grilled scallopini


Preheat the grill.

In a food processor or blender, puree olive oil, lime juice, agave, garlic, serrano chile or jalapeo pepper, chipotle chili, pepper, and cornstarch.

Transfer the mixture to a medium-sized sauce pan and boil until slightly thickened, about 1 minute. Stir in the cilantro.

Brush the Scallopini lightly with the glaze.

Grill for 3 to 4 minutes on each side, turning once. Just before removing the Scallopini from the grill, baste with the remaining glaze.

Remove from the grill and serve.

comments (2)

  1. Rachel Sanger |

    Do you have a recipe for your gravy that comes with your turk’y cutlets. I cannot find gravy anywhere and I love yours, but the packets are not enough!! Thank you

    1. gardein |

      Hi Rachel! Thanks for being a fan! 🙂 At the moment, the gravy is not available separately, but we’ll pass your comment on to our R&D team!

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