Grilled scallops with maple bourbon glaze

I liked the idea very much, but found the result somewhat disappointing. I guess I would be willing to try again, with much less prosciutto than I started with, and much hotter grill. The bourbon glaze is not as prominent as I would have expected. In summary the dish is very attractive to look at, relatively easy to make, but not my favourite presentation of scallops.

  • 8 large bamboo skewers
  • 16 large sea scallops
  • 16 slices prosciutto – you need to plan for a thin single layer slice around each of the scallops – do not overload the delicate flavour of a scallop with prosciutto. I actually had to cut each slice of ham lengthwise, so that each slice gave me material for two scallops – or more..
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 3 tablespoons bourbon
  • Pinch cayenne pepper
  1.  Soak the bamboo skewers for at least 30 minutes in warm water.
  2. Preheat grill to medium-high.
  3. Wrap each scallop in a slice of prosciutto, allowing any excess to overlap. Try to get the prosciutto to wrap flush (do not let it hang above or below the scallop).
  4. Secure two scallops (as even in size as you can get) onto a pair of bamboo skewers (so that they do not turn around while grilling..).
  5. Whisk together the maple syrup, brown sugar, bourbon and cayenne pepper in a small bowl and set aside.
  6. Just before setting them on the grill brush the scallops with olive oil (both sides..?).
  7. Grill the skewers for 3-4 minutes, then flip and brush with glaze. Grill the second side for another 3-4 minutes, or until the centre of the scallops is opaque.
  8. Brush once more with glaze and serve.

 

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