Best 6 Smoked Sea Scallops With Balsamic Glaze On Sauteed Spinach With Pancetta Recipes

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Kick off your culinary journey with our enticing recipe guide, where we'll take you on a tantalizing voyage to create a mouthwatering masterpiece: smoked sea scallops gracefully nestled upon a bed of sautéed spinach, infused with the aromatic essence of pancetta. The dish is artfully crowned with a balsamic glaze, its glossy shimmer promising a symphony of flavors that will ignite your taste buds. Prepare to embark on an epicurean adventure, where the delicate smokiness of the scallops harmonizes with the richness of the pancetta and the earthy notes of the spinach, all under the enchanting spell of balsamic glaze's sweet-tangy embrace.

Let's cook with our recipes!

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

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

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

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

SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA



Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta image

Provided by Patrick Hoogerhyde

Categories     Garlic     Pork     Appetizer     Marinate     Sauté     Vinegar     Scallop     Spinach     Smoker     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1/2 teaspoon coriander seeds
1/4 teaspoon white peppercorns
6 whole cloves
1 cup sugar
2 cups kosher salt
1/4 cup chopped fresh cilantro
2 tablespoons finely grated fresh lemon zest
16 large sea scallops (1 1/4 to 1 1/2 lb)
1/3 cup balsamic vinegar
1/2 tablespoon vegetable oil
Accompaniment: sautéed spinach with pancetta
Special Equipment
a stovetop smoker/cooker and 3 tablespoons fine wood chips such as oak or hickory

Steps:

  • Marinate scallops:
  • Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
  • Smoke scallops:
  • Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
  • Make balsamic glaze:
  • Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
  • Sauté scallops:
  • Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
  • Serve scallops on sautéed spinach, drizzled with balsamic glaze.

PAN-SEARED SCALLOPS WITH SPINACH



Pan-Seared Scallops With Spinach image

Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.

Provided by loof751

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 slices lean bacon
1 lb sea scallops
2 tablespoons flour
2 teaspoons cajun seasoning
10 ounces fresh spinach
1 tablespoon dry white wine
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
  • Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
  • Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
  • Remove scallops from skillet. Deglaze skillet with white wine.
  • Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
  • Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1

BALSAMIC-GLAZED SCALLOPS



Balsamic-Glazed Scallops image

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

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs sea scallops
2 tablespoons olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried marjoram or 1 teaspoon oregano

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

SKILLET SEA SCALLOPS



Skillet Sea Scallops image

A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!

Provided by Tanaquil

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 9

½ cup dry bread crumbs
½ teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
¼ cup dry white wine
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1 clove garlic, minced

Steps:

  • Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
  • Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
  • Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 20 g, Cholesterol 69.3 mg, Fat 19.5 g, Fiber 0.8 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 842.3 mg, Sugar 1.2 g

BALSAMIC GLAZED SEA SCALLOPS



Balsamic Glazed Sea Scallops image

So good

Provided by barbara lentz @blentz8

Categories     Seafood

Number Of Ingredients 9

12 large sea scallops
1/2 teaspoon(s) old bay seasoning
salt and pepper
2 tablespoon(s) butter
1 tablespoon(s) olive oil
1/2 cup(s) dry white wine
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) dijon mustard
microgreens for garnish

Steps:

  • Dry the scallops with paper towels and season with old bay, salt and pepper. Add butter and olive oil to large skillet. Once very hot sear the scallops in batches for 3 minutes per side. Transfer to a dish and keep warm.
  • Add the white wine to the pan. Scrap up and bits from the bottom of the pan. Add the balsamic vinegar and mustard. Cook unitl thick and syrupy about 4 minutes
  • Spoon some glaze on the plate. Add the scallops and garnish with microgreens.

Tips:

  • Choose high-quality scallops. Look for scallops that are plump, firm, and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Smoke the scallops properly. To get the best flavor, smoke the scallops over a medium-low heat for about 10 minutes. You can use a smoker box or a grill with a smoker attachment.
  • Make the balsamic glaze ahead of time. This will give the flavors time to develop. You can store the glaze in the refrigerator for up to 2 weeks.
  • Sauté the spinach and pancetta until the spinach is wilted and the pancetta is crispy. This will take about 5 minutes.
  • Serve the scallops immediately after they are cooked. They are best enjoyed when they are hot and juicy.

Conclusion:

Smoked sea scallops with balsamic glaze on sautéed spinach with pancetta is a delicious and elegant dish that is perfect for a special occasion. The scallops are tender and smoky, the balsamic glaze is sweet and tangy, and the spinach and pancetta add a savory note. This dish is sure to impress your guests and leave them wanting more.

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