• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Main Dishes

    Grilled Scallops with Bourbon Sauce

    Published: Aug 28, 2017 · Modified: Sep 5, 2022 · 7 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    Grilled Scallops with Bourbon Sauce: This easy seafood recipe features sea scallops cooked on skewers, with a butter bourbon sauce.
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!

    Pouring Bourbon Sauce on Grilled Scallops
    Bourbon Grilled Scallops
     


    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!

    Grilling Scallops on Skewers
    Bourbon Grilled Scallops

    What Kind Of Scallops Are Easiest to Grill?

    Buy 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.

    Grilled Scallops in a Stack
    Bourbon Grilled Scallops

    How Do I Grill 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.)

    Pouring Bourbon Sauce on Grilled Scallops
    Bourbon Grilled Scallops

    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
    These Bourbon Grilled Scallops are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Grilled Bourbon Scallops

    These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 357kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Ingredients

    Grilled 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

    Bourbon Sauce:

    • ¼ cup honey
    • ¼ cup balsamic vinegar
    • ¼ cup bourbon

    Equipment Needed:

    • charcoal or gas grill
    • metal skewers OR soaked wooden skewers

    Instructions

    • 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.

    Nutrition

    Calories: 357kcal (18%) | Carbohydrates: 44g (15%) | Protein: 12g (24%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg (8%) | Sodium: 631mg (27%) | Potassium: 262mg (7%) | Fiber: 1g (4%) | Sugar: 40g (44%) | Vitamin A: 3IU | Vitamin C: 1mg (1%) | Calcium: 17mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « King Crab Salad with Creamy Avocado Dressing
    Dungeness Crab Eggs Benedict »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsQuestions
    1. Lisa | Garlic + Zest

      August 30, 2017 at 12:04 pm

      5 stars
      My eyes nearly bugged out of my head when I saw that photo! Scallops are without a doubt one of my favorite seafood indulgences — I love to sear them in a hot pan until their golden and buttery, but I’ve never tried them on the grill. Seems I’ve been missing out. And that Bourbon-balsamic gastrique – BAM!

      Reply
      • champagne-tastes

        September 04, 2017 at 5:56 pm

        Haha! Thanks!! And mine too.. they’re so decadent and delicious!

        Reply
    2. Meg | Meg is Well

      August 31, 2017 at 3:22 pm

      5 stars
      I don’t eat scallops that often but they really are so tasty and delicious. This would be a real treat with that sauce!

      Reply
    3. Amanda

      October 02, 2017 at 10:37 am

      5 stars
      Scallops are one of my most favorite seafood dishes EVER! I love that you’ve grilled them with this beautiful bourbon sauce. Because, hello! Bourbon makes everything better, doesn’t it? We haven’t put our grill away yet for the season and I think these are definitely going to have to happen over here this week.

      Reply
      • champagne-tastes

        October 03, 2017 at 7:44 am

        Bourbon DEFINITELY makes things taste better!! Lol. And thanks!!

        Reply
    4. Chellie

      May 05, 2020 at 7:44 pm

      Will the alcohol in the bourbon burn off during the cooking process?

      Reply
      • Sarah Trenalone

        May 05, 2020 at 8:01 pm

        I think that’s debatable, so I’m not sure! I’ve seen some sources say it does and others say it doesn’t. This is probably an adult only meal 🙂

        Reply

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.