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Scallops with balsamic vinegar glaze recipe

Scallops with balsamic vinegar glaze recipe

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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Scallop starters

A seafood starter for special occasions that is ready in about 20 minutes.

Be the first to make this!

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1/2 red pepper, seeded and minced
  • 2 garlic cloves, minced
  • minced fresh parsley
  • 12 scallops
  • 2 tablespoons balsamic vinegar
  • salt and pepper

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat oil in a frying pan and fry pepper till soft, about 5 minutes. Add garlic and a little parsley. Continue frying for a further 30 seconds, then remove from the hob. Tip contents of the pan in a bowl and set to one sidel.
  2. Salt and pepper scallops and fry them in the same pan over medium heat for 5 minutes. Deglaze with balsamic vinegar and add the red pepper. Fry for a few more minutes till the scallops are no longer translucent. Serve at one on a bed of greens.

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Reviews & ratingsAverage global rating:(3)

Seared Scallops and Shrimp With Balsamic Strawberries

This elegant scallop and shrimp dish, drizzled with a sweet strawberry-flavored balsamic glaze, tastes like absolute heaven and is perfect for a romantic dinner for two. It's so much like a fine dining restaurant experience that you'll find yourself wanting to call the waiter over so you can send your compliments to the chef!

Seared scallops are very impressive, yet so easy to cook you won't believe it until you do it yourself. The secret is to use a hot pan and not to move the scallops around.

Searing shrimp is also a very easy way to bring out more of their natural sweetness. Use jumbo shrimp for this dish, as you want nice meaty bites of shrimp to go along with the scallops.

Marinate the strawberries at least one hour ahead, though several hours (up to eight) is better. The slight bitterness of the arugula makes a nice contrast to the sweet flavors of the dish, but baby spinach is a good alternative.


  1. 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.
  2. 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.
  3. 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.
  4. Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts

Per Serving: 268 calories 10.4 g fat 7.4 g carbohydrates 30.2 g protein 88 mg cholesterol 559 mg sodium. Full nutrition
Source: Read Full Article

Seared Sea Scallops with Fig-Balsamic Glaze

Scallops are simply wonderful for a quick meal – they only take a few minutes to cook and there are many simple ways to serve them. I love them seared and served on a bed of creamy risotto and roasted asparagus, with a trickle of balsamic glaze over the top. This is the essence of that dish, without the added carbs from the rice. The sweetness of the glaze complements the scallops as well as the asparagus, and the salty bite from the cheese keeps in in balance. We scarfed it down in no time – so I’m having to make do with this quickly snapped iphone photo!

Be sure to buy the plump sea scallops for this recipe. Also, look for “dry packed” or “chemical free” scallops because scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. This phosphate solution is a common ingredient in soaps and detergents, so any scallops soaked in that solution may have a soap-like flavor. We don’t want that, so go for the best quality scallops.

To get a nice sear on the scallops, make sure they are dry before plopping them in the hot skillet. I blot them dry with paper toweling and let them rest on a paper towel just prior to cooking them.

Ingredients (amounts are approximate):

  • 10 sea scallops (or 4-5 per adult)
  • Kosher or sea salt, freshly ground black pepper
  • 1-2 tablespoons oil, suitable for high heat cooking (I like coconut oil for this recipe)
  • 1-2 tablespoons minced shallot

Dry scallops with paper towels and season with salt and pepper. Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot. Place the scallops in the oil and sear for about 2 minutes on each side until nicely browned. Do not crowd the pan or the scallops will steam instead of searing (cook in 2 batches if necessary).

Move the cooked scallops to a plate and set aside. Reduce the heat under the pan, and add a little more oil to the pan if needed. Add the minced shallot and cook, stirring, for about one minute. Pour in the balsamic vinegar and broth. Using a wooden spoon, stir and scrape at the bottom of the pan to loosen the fond (browned bits). Stir in the fig jam. Allow the sauce to reduce for a few minutes, until it is a rich glaze in the pan – but be careful not to let it dry out or burn. Remove from heat and whisk in the butter.

Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze. Serve hot with roasted asparagus and a few shavings of Manchego cheese (or Parmesan).

[To oven-roast the asparagus, preheat oven to 400F. Trim the ends from the asparagus and place in a shallow roasting pan. Toss with a little olive oil (or oil of choice) to coat, and sprinkle with salt and pepper. Roast for 12-15 minutes, shaking pan occasionally for more even browning.]

Got your skinny tie and Members Only jacket, because we’re going back to 1979! Actually, these are both new releases from two of the leading lights of power pop, that infectious blend of the Beatles and perhaps The Who. First up is the reissue of two albums by 20/20: 20/20/Look Out!. Lo-fi and loving it, 20/20 made two great records full of great harmonies, crunchy guitars and songs about girls. What’s not to love?

Shoes were primo power pop indeed, and 18 years after their last release, they have come out with Ignition. Led by Gary Klebe and Jeff and John Murphy, their sound hasn’t changed a lot over the years, still creating great songs with hooks galore. Everyone needs Shoes!

Seared Scallops with Apple Cider-Balsamic Glaze

With this heat wave, I needed something relatively light for dinner – so off I went to the seafood counter. It just seems cooler over there, with the long display of sea creatures nestled in iced-down trays. The scallops were calling my name, all sweetness and light in their plump milky-whiteness. Ok, they didn’t really call me over…but they did look good and fresh!

Surveying the refrigerator back at home, there was still this bottle of apple cider taking up real estate. I figured that an apple cider glaze would really bring out the natural sweetness of the scallops. Add spinach and mushrooms to that for some earthiness, a bit of bacon to add a touch of saltiness, and I think you have a meal!

  • 10 jumbo sea scallops
  • 3 slices bacon
  • 10 ounces baby spinach
  • 4 ounces mushrooms (I used a mix of cremini, oyster, and shitake)
  • butter
  • kosher salt and freshly ground pepper (or pepper blend)

Place sea scallops on paper towels and blot dry. Lightly season with salt and pepper on both sides. Set aside (keep on towels so they will stay dry, or they will not sear properly.)

In a large saute pan, cook bacon until crisp. Remove bacon, chop into bits (when it cools off) and set aside.

Pour off all but about 2 tablespoons of bacon fat from the pan and reheat to medium-high. Add mushrooms to pan and saute until mushrooms are soft and slightly browned. Add additional butter to pan, if the mushrooms soak up all the fat. When mushrooms are done, place them in a small bowl and set aside.

Add a couple more tablespoons of butter to the pan and reheat to medium-high. Working in batches, saute the spinach until it is all wilted. Add the mushrooms and bacon bits to the pan and stir to mix. Adjust seasoning with salt and pepper. Set pan aside.

In a small mixing bowl, whisk together the apple cider, balsamic vinegar, and honey (amounts are estimated). Set aside. [Note: Don’t despair, it’s all about to come together quickly!]

Using a large cast-iron skillet or heavy frying pan, heat pan over high heat until searing hot. Add a thin layer of bacon fat and butter to the pan, then quickly place the scallops in the pan to sear. Cook undisturbed for around 3 minutes, or until the bottom of the scallop is deeply browned/caramelized. Turn the scallops over and sear the other side in the same manner. Remove the scallops to a shallow bowl or plate – tent with foil to keep warm. Carefully add the cider mixture to the hot skillet and stir to mix in any caramelized bit in the bottom of the pan. (The fluids will boil and steam like crazy when they hit the hot pan, so be careful not to burn yourself.) When the liquid has reduced and thickened some (1 to 2 minutes), pour over the scallops.

Reheat the spinach, briefly. To serve, place scallops over a bed of the spinach and mushrooms, and spoon some of the apple cider glaze over the top. Enjoy!

Some exotic musical offerings today, first up, Earthquake Island from Jon Hassell. His use of electronically treated instruments (including his trumpet), and experiments in world music make Hassell a unique listen. This one has elements of the work he did with Eno, while maintaining a solid groove throughout.

Next, an amazing collective of musicians from around the globe, PFC 2: Songs Around The World including Keb Mo’ and Taj Mahal from the US, Toumani Diabate from the Middle East, Stephen Marley, and the incredible Tinariwen from Africa. What makes this project so fascinating is, this music is performed in various places around the world, often simultaneously- on original material as well as “Gimmie Shelter”, the Bob Marley classic 𔄛 Little Birds” and more. An uplifting experience indeed!

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PS We did use kosher salt and we did rinse the scallops per recipe. Maybe the people who think it wasn't salty used a lot more than 1.5 lbs of scallops?

The salt ruined the scallops. We tried to eat a few and then gave up. We even re-reviewed the recipe thinking we had mis-read the amount of salt. But no, we did prepare it exactly as decribed. I would try again without any salt at all and also by shorter cooking time on spinach.

This was a remarkable idea to smoke scallops. One of the best dishes I have made. The nice thing was that the scallops remained tender thru- out. I am not sure what the marinating contributed for taste and may try it next time without it. I used a reduction of balsamic vinegar and honey to toss diced jerusalem artichokes and it was a great addition to the dish.

Yes, I would make this again but not as written. I too felt that the salt was overpowering. I will make this again, but leave out the salt and sugar, and just sprinkle the scallops with the spice mixture and smoke and cook them as per the recipe. I would sprinkle the fresh cilantro on the scallops after they are cooked. We really enjoyed the spinach dish but a 10 ounce bag would have been plenty. A pound for two prople is too much.

We really liked this recipe, and it was fun to use a new process. Iɽ never cured any fish before, so it was nice to do it with the scallops. The whole process went well, and we followed it directly as written. The balsamic glaze was a great complement to the sweetness in the scallops. And the spinach w/pancetta complemented the smokiness of the scallops. None of us thought the scallops were salty. So, anyone trying this should be sure to use kosher salt and rinse the scallops before smoking them.

I made this recipe with apprehension after reading the reviews but tried it anyway. It was wonderful! I followed the recipe as written, using Morton coarse kosher salt. We think most restaurant food is too salty, but the recipe turned out great. The only change I made was to saute the scallops for two minutes rather than 4 as they seemed in danger of over cooking. I used a stovetop smoker with hickory "flickers". I would make this again and not change a thing.

Gosh, I have to agree that the salt in this recipe makes what would otherwise be a great dish inedible. What IS the point of the salt?? I will try this again without the salt and see what happens.

Awful. Marinating the scallops for thirty minutes in the salt mixture is a disaster, resulting in inedible scallops that taste as though they were caught in the dead sea. A tremendous waste of good sea scallops. I would love to know how others got better results?

My family was very impressed with this recipe! My husband is a chef, and stated they were better than the scallops he makes. I don't understand why the other critics felt it was too salty unless they substituted regular table salt for the kosher salt. I even forgot to rinse mine before smoking and they still were not that salty. I got rave reviews from the kids also.

This was aweful. I followed instructions to a "t" and the scallops were so salty we couldn't eat them. I can't even give them 1 fork.

TRY THIS! I served this at a dinner party and received rave reviews. instead of using a smoker, I purchased "smoker bags" on (use "medium" smoke bags). this made the process incredibly easy-no cleanup! I bought baby spinach at the local farmers market, and barely sauteed them so they were VERY slightly wilted (the warm balsamic glaze will further the "wilt" on the spinach)

I used a regular charcoal grille with a canister of pecan chips from "Charbroil" catalogue. Any mild wood will do and there's a number of ways to do it. I piled the gray charcoals to the opposite side of the scallops, set down the chips, closed the lid with a slight opening at the vents and turned once for 15 minutes. Fabulous result and the SMELL!

This is a delicious recipe. The only mistake I made was putting too much balsamic on each plate. A little goes a long way. Very impressive and I'll definitely make it again.

Seared Sea Scallops with Balsamic Syrup

Feel like I’ve been phoning it in a bit lately. Not for you guys, of course. But, here at home. Haven’t been really making the fancy pants dinners Nancy has grown used to so tonight I’m stepping it up with these Seared Sea Scallops with Balsamic Syrup.

She’s been asking for scallops for a while now, but truth be told, I was waiting for them to go on sale. Hey, even on sale these are $20/lb. Why? Because these are “dry” day boat sea scallops not your run of the mill “wet” supermarket scallop. You can get a better understanding of the difference here if you like.

So, now that I had some quality seafood I had to figure out what to do with it.

I settled on a hot, quick sear followed by a deglaze with a quality balsamic vinegar. The vinegar would not only get all that good stuff off the bottom of the pan – the whole point of deglazing – but would reduce down to a syrup and pretty much make it’s own sauce. Easy right?

Served on top of a simple, creamy, parmesan polenta it made for an awesome dinner. Fancy enough to satisfy even the most demanding wife and easy enough to whip up on any old weeknight. Go on. Try it for yourself.

Pan-fried Scallops with Balsamic Glaze

Scallops are the ravioli of seafood: two-bite sized, and deceptively rich. These are so good, you’ll want to keep eating well past full. This preparation is very quick, so be sure your sides are ready before you start. Garlic mashed potatoes and steamed asparagus with lemon are a nice addition, as is plain white rice seasoned with lemon zest and a roasted beet salad.

You will need:

  • 4-6 large sea scallops per person, fresh or thawed
  • ½ cup balsamic vinegar
  • 2 T honey or 1 T brown sugar
  • olive oil
  • a handful of flour
  • salt and pepper
  • lemon wedges

1. In a heavy skillet, combine the vinegar, honey, and a healthy splash of olive oil. Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently. The sauce should become very fragrant. Once it’s thickened, pour the sauce off into a bowl and set it aside.

2. Rinse the scallops under cold running water, then dust them with salt. Pour the flour onto a plate and lightly coat the scallops with the flour.

3. Add a splash of olive oil to the pan that you cooked the sauce in, and let it heat up.

4. Toss the scallops into the skillet and sautee until brown on the edges – not too long, or they’ll become rubbery. They should be hot clean through, but still tender and moist, and should cut easily in half with a fork.

5. Serve the scallops onto plates immediately, and drizzle with the balsamic glaze. Squeeze a wedge of lemon over each serving, and grind fresh black pepper over the top. Serve any leftover sauce on the side to pour over potatoes or rice.

Seared scallops with bacon jam. Decadent. Fancy. Maybe arguably a little boujee. But, you know, in a good way.

Start with really good ingredients.

When you make the scallops the star of the show as they are in this recipe, quality is imperative. You absolutely need to make sure they are fresh, and preferably ‘dry’. Some scallops are sold in a wet solution, and it’s nearly impossible to get a great sear on them. I have used phenomenal scallops from Fulton Fish Market, who can overnight premium seafood around the country. Smart choice.

Use the right pan to get a good sear.

Adios, non-stick. You will never get the sear you are looking for using a non-stick skillet. To get a great crust, make sure you’re using a cast iron, stainless steel or carbon steel pan. It’s also recommended to use a high heat neutral flavored oil like grapeseed, but olive oil will do in a pinch.

This recipe is a great holiday appetizer. Here’s why:

If you are a serious cook who also likes entertaining, you probably appreciate being organized. Think about it – timing a dish, having all the ingredients, meticulously following the recipe – all hallmarks of someone who loves structure. If this is you, then here’s an extra reason to love this recipe (beyond just the taste) – it’s a SMART additional appetizer. You can have the bacon jam ready in advance, and the scallops take mere minutes to cook. Meaning – this is a GREAT recipe to add to a holiday menu! Instead of feeling that you’ve got a million complicated things to execute at once cook smarter, not harder. If you do make the bacon jam ahead, just warm it slightly before serving for optimum jam consistency.

This recipe makes enough bacon jam for leftovers…

Unless you’re planning to sear enough scallops to feed a football team, you’ll probably have a cup or so of leftover bacon jam. No one in the history of ever was upset about this. You can use it in other dishes, spread it on toast and have it with eggs, or just cook up more scallops.

Seared Scallops with Balsamic Bacon Jam


  • 14-16 dry scallops
  • 1 lb bacon, chopped
  • 1 onion, diced
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2-3 tablespoons oil
  • kosher salt
  • chopped chives for garnish (optional)


  1. Start by making the bacon jam. It can be made up to a week in advance, and warmed slightly before use.
  2. Place the chopped bacon in a saucepan and cook over medium heat until rendered and lightly browned, about 10 minutes. Use a slotted spoon to remove it from the pan and set it aside to drain on a paper towel. Discard all but 1-2 tablespoons of bacon grease from the pan.
  3. Add the diced onion to the hot bacon grease, and cook until softened and translucent, about 5-7 minutes. Add the balsamic vinegar, sugar and Worcestershire sauce. Add in the cooked bacon pieces.
  4. Cook and reduce the mixture until the syrup is thick enough to coat the back of a spoon. Remove from heat and allow to cool. Place the mixture in a blender or food processor along with the honey, and blend for a jammy consistency. Store in a jar in the fridge if making in advance.
  5. Place a pan over high heat and add the oil. Wait until the pan is VERY hot to add the scallops.
  6. While the pan is heating, pat the scallops dry on both sides with a paper towel, then season lightly on both sides with salt.
  7. Place the scallops into the hot pan, and leave them undisturbed for two minutes. It's important not to move them to allow the crust to develop. Flip the scallops over and cook a further two minutes on the other side. NOTE: If you are using scallops any smaller than 1" in diameter, reduce cook time to one minute per side. If you are still not getting the crust you are looking for - your scallops were too wet or your pan was not hot enough.
  8. Remove the scallops from the pan to a serving platter. Top with some of the bacon jam and a pinch of chopped chives, serve immediately.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

Scallops with balsamic vinegar glaze recipe - Recipes

by Diane Rossen Worthington

Best Grilled Scallops Recipe

Scallops can be roasted, sautéed, poached or grilled. I like to grill them so they have a crisp outer texture and a creamy interior. Make sure to use the larger sea scallops for this recipe.

Here I combine sea scallops with my homemade pesto (although I certainly have prepared this a multitude of times using commercial pesto). If you are rushed, pick up a good store-bought pesto. Any leftover pesto is great as a flavor enhancer for pasta, eggs or as a marinade for chicken. And an extra tip is that you can use any pesto variation you like: mixed herbs, walnut, pistachio or even sun-dried tomato pesto.

Try using a ridged non-stick skillet, my favorite indoor grilling tool, for cooking the pesto-marinated scallops. Skewering the scallops on short wooden sticks makes them easier to cook evenly on both sides. Once cooked, they are drizzled with a ribbon of balsamic glaze, giving the dish a professional and elegant presentation.

Balsamic glaze or syrup can be used on any number of recipes. You'll find it in the supermarket next to balsamic vinegar or with the salad dressings, or you can make it yourself. In a non-reactive saucepan over medium-high heat, boil down inexpensive balsamic vinegar by half, or until it becomes syrupy and slightly thickened but not burned. Store it in a glass container with a spout in the refrigerator. Use it on salads, as a sauce or as a flavor enhancer.

Begin this meal with a green salad with avocado and grapefruit sections. Alongside the grilled scallops I like to serve cooked orzo, fusilli pasta or quinoa, and broccoli or asparagus. This sophisticated, yet Seriously Simple dinner is good enough for family or guests. It's easy, it's creative and it's satisfying. To drink? Try a New Zealand sauvignon blanc or a French or California viognier.

Grilled Pesto Scallops with Balsamic Glaze Recipe

Grilled Pesto Scallops with Balsamic Glaze Ingredients

1 1/2 tablespoons All-Purpose Basil Pesto (recipe follows) or favorite commercially made pesto

Salt and freshly ground black pepper

2 pounds large sea scallops

2 tablespoons balsamic glaze (homemade or store-bought), plus more for drizzling

Grilled Pesto Scallops with Balsamic Glaze Recipe Instructions

1. Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a lock-top plastic bag and pour in marinade. Make sure marinade is evenly distributed. Close bag and refrigerate for 1/2 to 2 hours.

2. If using bamboo skewers, soak them in cold water for 1 hour to prevent them from burning while grilling. When ready to grill, thread scallops onto skewers.

3. Prepare barbecue or grill pan for medium-high heat grilling. If using a barbecue, grill scallops about 3 inches from flame for 3 to 4 minutes per side until cooked as desired. If using a grill pan, place the threaded scallops on a hot grill pan and grill for about 3 to 4 minutes on each side until cooked as desired. (They should be seared on the outside and just cooked in the center.) Place brochettes on a serving platter and drizzle with balsamic glaze. Serve immediately.

All-Purpose Basil Pesto

All-Purpose Basil Pesto Ingredients

2 cups medium-packed fresh basil leaves (about 2 medium bunches)

Freshly ground black pepper

3/4 cup freshly grated Parmesan cheese

All-Purpose Basil Pesto Recipe Instructions

1. While the motor is running, add garlic cloves to food processor and process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper.

2. Just before serving, add cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container for up to 1 week or until ready to use.

Grilled Scallops , Grilled Scallops with Basil Pesto & Balsamic Glaze , Seafood Recipes

Watch the video: Μπαρμπούνια με σάλτσα από δενδρολίβανο σαβόρο (July 2022).


  1. Herschel

    Happy New Year!

  2. Kavan

    The idea is great, I support it.

  3. Gardner

    You are wrong. I can defend my position. Email me at PM, we will discuss.

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