Best Balsamic Reduction With Grilled Scallops And Fennel Recipes

BALSAMIC-GLAZED SEA SCALLOPS

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 SCALLOPS

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.

BALSAMIC GLAZED SEA SCALLOPS

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.

BALSAMIC SOAKED BACON WRAPPED SCALLOPS

Steps:

• Heat a slotted broiler pan in a preheated 450 degrees F oven.
• Pat scallops dry and quarter them. Combine the vinegar, sugar, garlic and ginger and marinate the scallops 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the bacon, secure with toothpick. Place scallops on sides, exposed side facing out. Draw garlic and ginger from vinegar and drizzle over scallops then bake 10 minutes, turning once.

BALSAMIC REDUCTION WITH GRILLED SCALLOPS AND FENNEL RECIPE - (4.6/5)

Steps:

• For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until balsamic reduces nearly halfway, or to desired thickness for use with squirt bottle, approximately twenty to twenty-five minutes, stirring frequently in between. Sprinkle in salt and pepper, check seasoning. Let reduction cool then use a funnel to siphon finished sauce into plastic squirt bottle. For the fennel Preheat gas grill for fifteen minutes, spray grill tray with oil if using, placing fennel quarters on top, grill on medium low heat until crisp tender, about twenty to twenty-five minutes, turning fennel over intermittently. For the Scallops Grease grill tray or grates for cooking scallops. Dry scallops very well using paper towels, brush top and underside of scallops with olive oil, sprinkle with salt and pepper. Place scallops on very high heat, not flaming. Grill for three minutes, turn scallops over, grill for another three minutes. Cook another minute or two if desired for further doneness. Assembly Begin grilling fennel. Meanwhile, drizzle Balsamic Reduction onto each place with a decorative design. Ten minutes before fennel is done, begin grilling scallops. Place fennel pieces onto each plate then arrange finished scallops, sprinkle with a bit more salt and pepper if desired. Add a small piece of fennel top to each platter.

PAN SEARED SEA SCALLOPS WITH PARSNIP PUREE, BABY CARROTS, ARUGULA AND BALSAMIC REDUCTION

Steps:

• For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume. Set aside to cool.
• For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil. Reduce the heat and simmer until the parsnips are cooked. Place in a blender and process until smooth. Season to taste with salt and pepper.
• Next, carefully remove the connective tissue found on the side of each scallop, if applicable. Pat dry with a paper towel and season both sides with salt and pepper. In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil. When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side. Add half of the carrots, half of the butter and half of the thyme to the pan. When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking. Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan.
• In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt.
• Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.