Grilled Scallops

These simple to make Grilled Scallops feature a balsamic vinegar glaze. Perfect as an appetizer for a surf and turf barbeque party.


  • 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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