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