Grilled Bourbon Scallops
These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
- 7 oz sea scallops (3-5 per person, depending on the size) dry-packed, no chemical additives
- 1 TB olive oil
- 1 tsp salt
- 1/4 cup honey OR sorghum syrup
- 1/4 cup balsamic vinegar
- 1/4 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 EXTREMELY 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.
Calories: 356kcal | Carbohydrates: 43g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 23mg | Potassium: 261mg | Sugar: 39g | Calcium: 15mg | Iron: 0.8mg