Ingredients
The following ingredients have 2 Servings
- 7 ounces sea scallops (3-5 per person, depending on the size) (dry-packed, no chemical additives)
- 1 tablespoon olive oil
- pinch sea salt
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup bourbon
- charcoal or gas grill
- metal skewers OR soaked wooden skewers
Instruction
- 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.
