Glazing is grilling in the fast lane. These last-minute flavors are easy to prepare and can bail you out when you’re short on time. In a pinch, there’s no better way than to take your food outside and give it a good shellacking. Glazes can be made days ahead and refrigerated. Bring the glaze to room temperature before you begin to brush and grill your food. This will open up the glaze’s flavors and enable you to apply it more evenly.

When cooking, glazes come in only at the end: The sugar content in the glaze would caramelize over high heat and burn if the glazed meat is on the fire too much longer. Apply the glaze only to the top-side of your food, after the final flip. As heat rises, the glaze becomes less viscous, so move your food off the flame or onto a piece of aluminum foil to prevent glaze from dripping over the coals or heating unit. Then, cover your grill. Timing for a glaze is as long as melting a slice of cheese on a hamburger.

You can finish by streaking the plate with a glaze-filled squirt bottle to add color. Or amp it up even further by mixing one part glaze with three or four parts reduced stock or demi-glace.

The Glaze: Maple-Pomegranate Glaze

The Maple-Pomegranate Glaze is a three-ingredient wonder, and it has such a great shelf life that you can pass it on to your kids in lieu of a trust fund. Amp it up by adding a tablespoon or two of your favorite rub, diced shallots or citrus zest. The pomegranate molasses is available at high-end supermarkets, gourmet shops and Middle Eastern grocery stores.

1⁄2 cup maple syrup

1⁄4 cup pomegranate molasses

1⁄3 cup light olive oil

Combine all the ingredients in a blender or a food processor until blended. Store in a clean, airtight container and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for three weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally. Makes 1 cup.

The Dish: Grilled Scallops with Maple-Pomegranate Glaze

11⁄2 pounds large dry packed sea scallops, about 16 scallops

2 tbsp. canola or extra virgin olive oil

3 tbsp. sweet smoked Spanish paprika (pimentón)

Salt and cracked black peppercorns to taste

1 cup maple-pomegranate glaze

Toss the scallops and oil in a medium bowl. Add the paprika, salt and pepper and toss again. Thread the scallops on double skewers with the flat sides out. To grill: Grill the scallops 2 minutes each side on a medium-hot grill. Brush with the glaze on the final turn. Cook an additional 3 to 4 minutes or longer depending on thickness, or until the scallops begin to caramelize. To serve: Warm the remaining glaze and streak it across the serving plate in a spiral. Arrange four scallops in a row and serve immediately with a salad or slaw. Serves 4.