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11 April, 2018

Grilled Scallops

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  • 1 cup balsamic vinegar
  • 20 (1 oz each) scallops
  • Olive oil
  • Pepper to taste




Glaze instructions:

Bring vinegar to a boil over high heat.

Reduce to low and simmer for about 3 minutes, until the vinegar is reduced to about 3 Tbsp.

Tip the pan to watch for a glaze starting to form. Remove from heat as soon as you see the glaze forming.

Remove from heat and cool to room temperature.


Grilling instructions:

Place 4 scallops on each skewer.

Brush scallops with olive oil. Season with salt and pepper to taste.

Grill over high heat for about 4 minutes, turning once. Scallops are done when opaque in the center.

Remove and drizzle with the vinegar glaze.

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