Balsamic-Glazed Sea Scallops

Balsamic-Glazed Sea Scallops
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    4 People
  • VIEWS
    52

Delight in the simplicity and elegance of pan-seared sea scallops, elevated by a luscious balsamic glaze. These tender morsels are a symphony of flavors, perfect for a sophisticated dinner party or a quick yet impressive weeknight indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    88 mg
  • Fiber
    0 g
  • Protein
    30 g
  • Saturated Fat
    4 g
  • Sodium
    559 mg
  • Sugar
    1 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Scallops: Pat the scallops thoroughly dry with paper towels. This is crucial for achieving a beautiful sear. In a small bowl, combine seafood seasoning, salt, and pepper. Sprinkle the mixture evenly over both sides of the scallops. (5 minutes)

Image Step 02
02 Step

Recipe View Sear the Scallops: In a large skillet (preferably cast iron) over medium-high heat, melt the butter with the canola oil. Once the butter is melted and the pan is hot, carefully add the scallops, ensuring not to overcrowd the pan. Sear for about 3 minutes per side, or until a golden-brown crust forms. If necessary, cook in batches to avoid steaming. Transfer the seared scallops to a plate and cover loosely to keep warm. (6-10 minutes)

Image Step 03
03 Step

Recipe View Create the Balsamic Glaze: Add the white wine to the same skillet, scraping up any browned bits from the bottom. Stir in the balsamic vinegar and Dijon mustard. Cook over medium heat, stirring constantly, until the glaze reduces and thickens slightly, becoming syrupy. This should take about 3 to 4 minutes. (3-4 minutes)

Image Step 04
04 Step

Recipe View Assemble and Serve: Drizzle the balsamic glaze over the seared scallops. Garnish with freshly chopped tarragon. Serve immediately and enjoy! (2 minutes)

For the best sear, ensure the scallops are very dry before cooking.
Don't overcrowd the pan when searing the scallops to ensure even browning.
Be careful not to overcook the scallops; they should be slightly translucent in the center.
Adjust the amount of balsamic vinegar to your liking, depending on your preferred level of tanginess.
Serve immediately for the best flavor and texture.

Giuseppe Bradtke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Fritz Ankunding

    The tarragon garnish adds a lovely fresh note to the dish.

  • Gordon Oberbrunner

    This is now my go-to recipe for scallops. So simple yet so elegant!

  • Janick Flatley

    Absolutely delicious! The balsamic glaze really elevates the scallops.

  • Cleo Barrows

    I added a pinch of red pepper flakes to the glaze for a little extra kick.

  • Edison Lehner

    Easy to follow recipe, and the scallops turned out perfectly seared.

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