- 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
preparationPreheat 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.