Best Seared Scallops With Apricot Glaze 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

SEARED SCALLOPS

Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

MORTON'S BROILED SEA SCALLOPS WITH APRICOT CHUTNEY

Morton's Broiled Sea Scallops With Apricot Chutney image

Make and share this Morton's Broiled Sea Scallops With Apricot Chutney recipe from Food.com.

Provided by BonnieZ

Categories Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 teaspoon whole black peppercorn
2 tablespoons prepared horseradish
1/4 cup apricot preserves
1 tablespoon unsalted butter, melted
12 large sea scallops, side tendons removed (about 1 pound)
12 large fresh spinach leaves, stemmed, rinsed and patted dry

Steps:

To prepare chutney:.
Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.
In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.
To prepare scallops:
Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet.
Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook.
Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.

Nutrition Facts : Calories 124, Fat 3.4, SaturatedFat 1.9, Cholesterol 22.5, Sodium 128.1, Carbohydrate 15.9, Fiber 1, Sugar 8.1, Protein 8.7

SEARED SCALLOPS WITH APRICOT GLAZE

Seared Scallops with Apricot Glaze image

Delicious

Provided by barbara lentz @blentz8

Categories Seafood Appetizers

Number Of Ingredients 5

Ingredients

1 pound(s) scallops
3 tablespoon(s) butter
2 tablespoon(s) olive oil
3/4 tablespoon(s) apricot jam
salt and pepper

Steps:

In a large skillet add 2 tbsp butter and olive oil to the skillet. Get it smokin. Take the scallops and pat them dry. Season with salt and pepper
Sear the scallops about 2 minutes per side or until a golden crust appears.
To make the glaze. Add the apricot jam to a saucepan and add the remiaining butter and cook until butter & jam is melted
Drizzle the sauce onto serving plate and top with scallops. Or you could plate the scallops and drizzle the sauce over top.