Best 5 Jims Balsamic Scallops Recipes
Are you looking for a tantalizing culinary experience that will leave your taste buds dancing with joy? If so, then look no further than jims balsamic scallops! This exquisite dish combines the subtle sweetness of balsamic vinegar with the tender, succulent texture of scallops, resulting in a flavor combination that is both sophisticated and utterly delectable. Whether you're cooking for a special occasion or simply seeking a memorable weeknight meal, jims balsamic scallops will surely hit the spot.
Check out the recipes below so you can choose the best recipe for yourself!
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
JIM'S BALSAMIC SCALLOPS
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Provided by JimChicago52
Categories Scallop Recipes
Time 21m
Yield 8
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels and set aside.
- Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.
- Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 15.8 g, Cholesterol 68.6 mg, Fat 8.1 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 1 g, Sodium 913.8 mg, Sugar 2.7 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
JIM'S BALSAMIC SCALLOPS
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Provided by JimChicago52
Categories Scallop Recipes
Time 21m
Yield 8
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels and set aside.
- Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.
- Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 15.8 g, Cholesterol 68.6 mg, Fat 8.1 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 1 g, Sodium 913.8 mg, Sugar 2.7 g
JIM'S BALSAMIC SCALLOPS
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Provided by JimChicago52
Categories Scallop Recipes
Time 21m
Yield 8
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels and set aside.
- Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.
- Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 15.8 g, Cholesterol 68.6 mg, Fat 8.1 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 1 g, Sodium 913.8 mg, Sugar 2.7 g
Tips:
- Sear scallops in batches: To avoid overcrowding the pan and ensure even cooking, sear the scallops in batches. This will prevent them from steaming and becoming rubbery.
- Use a hot pan: Make sure your pan is hot before adding the scallops. This will help to sear the scallops quickly and evenly.
- Don't overcrowd the pan: Overcrowding the pan will prevent the scallops from searing properly and will result in steamed scallops.
- 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.
- Use a flavorful marinade: Marinating the scallops in a flavorful mixture of olive oil, herbs, and spices will enhance their flavor.
- Serve scallops immediately: Scallops are best served immediately after they are cooked. This will prevent them from becoming tough or overcooked.
Conclusion:
Seared scallops are a delicious and versatile dish that can be enjoyed as an appetizer or main course. They are relatively easy to make, but there are a few tips to keep in mind to ensure that they are cooked perfectly. By following the tips above, you can create a delicious and impressive scallop dish that will wow your guests.
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