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Rachael Ray's 30-Minute Healthy Recipes

Balsamic Glazed Scallops on the Grill


* 1 C of balsamic vinegar
* 20 (1 oz size each) fresh or thawed scallops
* canola oil (or other high heat oil)
* 1/2 tsp freshly ground black pepper

* 5 grilling skewers

* Serving suggestion: serve alongside mixed green salad with balsamic vinagrette dressing to compliment the flavor of glaze.


1. In a saucepan over medium high heat, bring the balsamic vinegar to a gentle boil, then reduce the heat to low and simmer 3 minutes, being sure not to overcook and burn the balsamic vinegar.
2. The balsamic vinegar should begin to glaze on the bottom and be reduced to 3 tablespoons.
3. Remove the pan from the heat and set aside until ready to serve.

4. Set the grill temperature to high.
5. Thread 4 scallops onto each of 5 skewers.
6. Brush all the scallops evenly with the oil and sprinkle with the pepper.
7. Lay the scallops onto the grill grate and grill 3 minutes.
8. Turn and continue grilling 2 minutes or until opaque.
9. Remove from grill to platter, and drizzle the balsamic vinegar glaze over the scallops evenly before serving.


When we're lucky enough to find scallops in our grocery store's seafood section, we grab them up and this is the first recipe we think of to make.

Grilling is a favorite way to cook scallops in our family. We like the charred marks on the scallops and don't like scallops that are undercooked in the least. We let our grilled scallops get nice and charred, so there is no chance of having them undercooked!

The balsamic vinegar glaze is so easy to make and adds a great flavor contrast to the rather sweet taste of scallops.

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