This recipe uses two of the fantastic products I was sent from our #10DaysofTailgate sponsors - a FireWire flexible grilling skewer (which is absolutely genius) and some of the Mango flavored El Diablo mustard (seriously my favorite!) The FireWire is amazing. I love that you can load it up with your meat and / or veggies, place it in tupperware to marinate, then just pick it up by the end and lay it straight onto your prepped grill. SUPER easy to work with!
El Diablo's slogan is "The Mustard That Bites Back" - this stuff packs some heat along with the delicious flavors. I have used a few of their mustards now, in various recipes, and have not been disappointed. Great flavor profiles, and super easy to work with. These are really great condiments, and there is no end to the ways you can use them!
This recipe is so good. I have actually never eaten nor cooked a scallop before - and I am so glad I finally remedied that oversight. I love the texture and consistency of these, and the mustard glaze compliments the lightly flavored scallop beautifully. The grill added some smokiness as well and I thought it all worked together perfectly! You could serve these as an appetizer, or alongside some rice or pasta for a dinner. You can't go wrong with this dish.
Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!
El-Diablo Mango Mustard Glazed Grilled Scallops adapted from Epicurious
2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons El Diablo Mango mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 small / medium scallops
- In a small bowl, combine sauce ingredients.
- Place scallops on a FireWire grilling skewer, then place in a tupperware or a different bowl and pour half of the sauce over the top. Refrigerate for at least 30 minutes and allow to marinate.
- Spray grill with cooking spray, then preheat to medium.
- Place scallops on the grill and cook for about 5 minutes, rotate and cook another 3-5 minutes or until cooked all the way through. Do not overcook!
- Serve scallops with the remaining sauce drizzled over the top.
Here's what the rest of the crew brought to the table...
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps
Pumpkin Bars by The Pajama Chef
Disclaimer: FireWire and El Diablo provided me free samples to use; all opinions stated are my own.