In a small skillet over medium heat, toast the almonds until golden. Combine almonds, parsley, mint, and garlic in a small food processor or blender and pulse until uniformly chopped. Add 1/2 cup of the olive oil in a slow stream until a pesto is formed. Transfer to a bowl and stir in the cheese, then season with salt and pepper.
Transfer 2 tablespoons of the mint pesto to a bowl with the scallops (reserve the rest for another use). Coat the scallops well with the marinade and refrigerate for at least 30 minutes.
In the meantime, bring balsamic vinegar to boil in a small saucepan over medium heat. Continue cooking over medium heat until the volume of the vinegar has reduced significantly and it begins 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.
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