Balsamic Glazed Grilled Scallops

What You Need:

 

1 C balsamic vinegar

20 (1 oz each) scallops

Olive oil

Pepper to taste

 

How to Make It:

 

Place the vinegar in a saucepan over high heat.

Bring the vinegar to a boil then reduce the heat to low.

Simmer for approximately 3 minutes.

You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan. 

Do not over cook or the vinegar will burn.

Remove and allow to cool to room temperature.

Place the scallops on skewers 4 to each skewer.

Brush the scallops with the olive oil and sprinkle with pepper to taste.

Heat the grill to high temperature.

Grill the scallops 4 minutes turning once.

Scallops are done when opaque in the center.

Remove from the grill and drizzle with the glaze.

 

These little treats make a great appetizer.  Keep an eye on that glaze as it simmers. If cooked to long the vinegar will begin to burn.  By tipping the saucepan you can see the glaze start to form as the vinegar simmers.