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1
Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
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2
Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
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3
Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
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4
Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
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5
The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
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6
Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
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7
NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
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8
One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!
