This recipe for Barbecue Scallops Wrapped in Prosciutto complements Gingery Grilled Vegetables perfectly and will wow your family and friends. The bourbon-barbecue sauce adapted from a recipe by Steven Raichlen at Epicurious.com is the best barbecue sauce I have tasted.

Serves 4
Ingredients:

• 16 large scallops (preferably air-chilled)

• 4 bamboo skewers-soaked in water for at least a half-hour

• 8 slices of prosciutto cut in half lengthwise

• Barbecue sauce (the sauce recipe below is highly recommended, but you can sub bottled sauce)

Preparation:

1. Rinse and dry the scallops and remove the tough whitish muscle on the side of the scallops.

2. Wrap a piece of prosciutto around each scallop and secure the prosciutto by threading the scallop through the prosciutto onto a skewer. Thread 4 scallops with prosciutto onto each skewer.

3. Brush the skewered scallops and prosciutto with barbecue sauce.

4. Heat your grill to medium-high heat

5. Once the grill is to temperature, oil the grill grates so the scallops don’t stick to the grates.

6. Grill the scallops for 2 minutes per side turning once. (total 4 minutes)

7. Brush the scallops once more with sauce before serving.

The Best Barbecue Sauce

• 1/2 cup ketchup

• 1/4 cup Bourbon

• 1/6 cup apple cider vinegar

• 1/2 cup molasses

• 1/2 cup brown sugar

• 1 tablespoon yellow or brown mustard

• 1/2 shallot or 2 teaspoons onion powder

• 2 cloves garlic minced or 1/2 teaspoon granulated garlic powder

• 1/4 teaspoon red pepper flakes

• 1/8 teaspoon cayenne

• 1/4 teaspoon chipotle (or ancho) chili powder (or more to taste)

• 1 tablespoon Worcestershire sauce

• 1 Bay leaf

Preparation:

1. Saute the shallot and garlic.

2. Combine all ingredients in a saucepan over low heat, stirring occasionally, and simmer for 20 minutes. When finished the sauce should be a bit thin, but not watery. Allow to cool. Remove the Bay leaf.

3. Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day.

*Note: the recipe as written yields a mild to medium-hot barbecue sauce. If you want to”kick-it-up-a-notch” increase the cayenne to ¼ teaspoon and the chili powder to ½ teaspoon, or more to taste.

Wine pair: as written the recipe would pair well with a light wine like a fruit-forward Sauvignon Blanc or Dry Riesling, or fruit-forward Rose. If you prefer your sauce spicy-hot, you might want to try a Riesling or Gewürztraminer.

Adapted from: https://www.epicurious.com/recipes/food/views/Bourbon-and-Brown-Sugar-Barbecue-Sauce-359849?print=true @steven raichlen