Best Balsamic Glazed Scallops 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

Ingredients

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

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

Ingredients

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

BALSAMIC-GLAZED SEA SCALLOPS RECIPE

Balsamic-Glazed Sea Scallops Recipe image

Succulent sea scallops might be mild in flavor, but when you dress them up with a balsamic glaze, they'll be a hit with dinner guests.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

12 large sea scallops
1/4 teaspoon seafood seasoning (such as Old Bay®)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1/2 cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon (optional)

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.

BALSAMIC GLAZED SEA SCALLOPS

Balsamic Glazed Sea Scallops image

So good

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 9

Ingredients

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.