These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
A few weeks ago, I finally bought metal grilling skewers.
That's right, I've been grilling all summer without a skewer IN SIGHT!
Once I had these sleek metal mini-swords in hand, I knew I needed to either stage a sword fight, or find some seafood to grill.
Thankfully, I realized I could probably do both.
And so can you.
Go grab your skewers, and let's make these easy and delicious Bourbon Grilled Scallops!
What Kind Of Scallops Are Easiest to Grill?
You should look for sea scallops.
Make sure not to buy bay scallops-- these are a lot smaller than sea scallops, not quite as decadent and delicious, and will be MUCH harder to grill.
Bay scallops are too small to fit on your skewers.
How To Make Grilled Scallops
First, you'll need a grill and skewers-- I recommend metal ones, but bamboo skewers soaked in water for an hour will work too.
Pat your scallops dry, add a little salt, and slide them over the skewers.
Grill your scallops 3-4 minutes per side, until the scallops have grill marks.
Serve them with the easy bourbon sauce, and dig in!
Want more tips about how to grill seafood? Check out this post on How to Grill Fish!
(If you decide to sword-play with your skewers afterwards, I won't try to stop you.)
Want more GRILLED SEAFOOD recipe ideas? Try these:
- Grilled Swordfish with Basil Pesto
- King Salmon Recipe: Grilled Salmon with Plum Sauce
- Grilled Lobster Tails with Bourbon Sauce
Want more COOKOUT recipe ideas? Try these:
- Kipper Recipe: Smoked Fish Sliders
- Sockeye Salmon Recipe: Grilled Chili Lime Salmon
- Lavender Lemonade
Grilled Bourbon Scallops
- 7 ounces sea scallops (3-5 per person, depending on the size) dry-packed, no chemical additives
- 1 tablespoon olive oil
- pinch sea salt
- ¼ cup honey
- ¼ cup balsamic vinegar
- ¼ cup bourbon
- charcoal or gas grill
- metal skewers OR soaked wooden skewers
- Preheat your grill to high heat.
- Meanwhile, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the honey is ready.
- Pour honey into a small, heavy-bottomed pot and turn heat to medium. In about 1-2 minutes, the honey should start to bubble. Stir it with a wooden spoon until the honey darkens in color and turns amber (about 3 more minutes). (*Note- The caramelizing honey will be VERY hot. Do not touch it or attempt to taste it at this point.)
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the honey. Stir, and cook for 1-2 more minutes. Take sauce off the heat, and set aside. (*Note- If the sauce cools and thickens too much while the scallops are cooking, simply set it back on the heat for about a minute, or until it heats up again.)
- Pat scallops dry, then brush both sides of the scallops with olive oil, and sprinkle with salt. Slide them onto skewers.
- Grill scallops 3-4 minutes per side, until the edges get dark grill marks. Serve while still hot with the bourbon sauce.