Scallops and Sweet Inferno are a heavenly pair. Here's 2 ways to do it.
Using a double tong skewer slide your scallops on the skewers. The advantage of the double skewer is that they don't rotate on the skewer when you try to turn them. If you don't want to buy another type of skewer just use two regular skewers for each row of scallops.
In the meantime you've warmed up your grill and cleaned the grates. If you're using a charcoal grill bank the coals to one side and place the skewers on the indirect heat side. If you're using a gas grill once it's warmed turn the heat down over a part of the grill and place the skewers over the low heat side. Cook until opaque and firm. I like to get a bit of a char on mine.
Place some olive oil and butter in a sauce pan with your Sweet Inferno. Gently heat until the butter has melted and your Sweet Inferno has slightly browned. Now you have a beautiful sauce!
Plate the scallops drizzling the sauce and spooning the cooked Sweet Inferno over them. I've served this several times and people swoon over them!
Super easy - just heat some oil in a saute pan and add the scallops. Next sprinkle some Sweet Inferno over them. Watch your heat carefully - they cook quickly and you don't want to burn them or the Sweet Inferno. Again as when grilling cook until they turn opaque and are firm. Doesn't get easier than this!
Whether you're grilling or sauteing . . .