Best 2 Balsamic Glazed Scallops Recipes

Indulge in a culinary journey with our tantalizing Balsamic Glazed Scallops recipe, a delightful seafood dish that harmonizes sweet, tangy, and savory flavors. These tender scallops are seared to perfection, then enveloped in a luscious glaze made from balsamic vinegar, butter, and a touch of honey, caramelizing the edges and infusing each bite with an irresistible depth of flavor.

Accompanying this main course are two delectable side dishes that elevate the scallops to a complete and satisfying meal. The Sautéed Spinach with Garlic and Lemon zest adds a vibrant green hue and a refreshing citrusy kick, while the Creamy Parmesan Risotto provides a velvety, rich base that complements the delicate sweetness of the scallops.

Together, these recipes offer a symphony of textures and flavors that will impress your taste buds and leave you craving more. Whether you're hosting a special occasion dinner or seeking an extraordinary weeknight meal, this combination of balsamic glazed scallops, sautéed spinach, and creamy parmesan risotto is sure to delight and satisfy.

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

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

Tips:

Select sea scallops of uniform size, about 1 to 1 1/2 inches in diameter, for even cooking.
To save time, purchase scallops that have already been shucked and deveined, which are widely available in most grocery stores.
Pat the scallops dry with paper towels before searing to prevent splattering and ensure a golden brown crust.
Use a heavy-bottomed skillet or griddle to sear the scallops, as it will maintain an even temperature and prevent burning.
Sear the scallops for 2-3 minutes per side, or until they are golden brown and opaque throughout.
To make the balsamic glaze, use a good quality balsamic vinegar and reduce it over medium heat until it thickens and becomes syrupy.
Add butter and honey to the balsamic glaze to add richness and balance the acidity of the vinegar.
Brush the balsamic glaze over the seared scallops before serving to add a glossy sheen and enhance their flavor.

Conclusion:

Balsamic glazed scallops are an elegant and easy-to-make appetizer or main course that is perfect for special occasions or a romantic dinner. With their tender texture, slightly briny flavor, and sweet and tangy balsamic glaze, these scallops are sure to impress your guests. Serve them with roasted vegetables, mashed potatoes, or a simple salad for a complete and satisfying meal.