Immerse yourself in a symphony of flavors with our balsamic glazed scallops, where the delicate sweetness of scallops meets the rich, tangy notes of balsamic vinegar. Prepare to embark on a culinary journey as we guide you through the art of crafting this exquisite dish, transforming ordinary ingredients into an unforgettable gustatory experience. Whether you're a seasoned cook or a culinary novice, our carefully curated selection of recipes will provide you with step-by-step instructions, ensuring success in your kitchen adventures.
Here are our top 2 tried and tested recipes!
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
BALSAMIC-GLAZED SCALLOPS
I love scallops! Our local seafood restaurants make amazing scallop dishes. This recipe can hold up to all of them. Buy a frozen bag of scallops from Trader Joe's (if you are so blessed to live by one) and make a night of it. I serve this dish with Jasmine rice. From the Coastal Living Cookbook.
Provided by carolinajen4
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
- Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
- Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.
Nutrition Facts : Calories 278.9, Fat 7.9, SaturatedFat 1.2, Cholesterol 54.6, Sodium 1183, Carbohydrate 23.2, Fiber 0.2, Sugar 12.9, Protein 27.9
Tips:
- Ensure scallops are dry before searing: Pat the scallops dry with a paper towel before searing. This will help them brown evenly and prevent them from steaming.
- Sear scallops in a hot pan: Use a heavy-bottomed skillet or griddle over high heat. The pan should be hot enough to sear the scallops quickly, creating a golden-brown crust.
- Don't overcrowd the pan: Cook the scallops in batches if necessary to avoid overcrowding the pan. Overcrowding will prevent the scallops from searing properly.
- Sear scallops for 2-3 minutes per side: Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The exact cooking time will depend on the size of the scallops.
- Make sure scallops are cooked through: The scallops should be opaque and firm when cooked through. If they are still translucent, they need to be cooked for a little longer.
- Baste scallops with balsamic glaze: While the scallops are searing, baste them with balsamic glaze. This will help them caramelize and add a delicious flavor.
- Serve scallops immediately: Scallops are best served immediately after they are cooked. They can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Balsamic glazed scallops are a delicious and elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and then glazed with a sweet and tangy balsamic glaze. The result is a dish that is both flavorful and visually appealing. Whether you are serving them as an appetizer or a main course, balsamic glazed scallops are sure to impress your guests.
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