Balsamic Glazed Scallops Recipes

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BALSAMIC-GLAZED SCALLOPS RECIPE



Balsamic-glazed scallops Recipe image

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together.Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously. As soon as I tried a forkful before salting, though, I knew I had gone too far. The only thing to do was get out the brown rice vinegar and drizzle a little in. That acid touch turned a one-note dish into something so much more nuanced that even the lean lover ate it, and happily.Vinegar always has that effect, if you know how to use it. Most cooks reach for the bottle only when lettuce is involved, but cooking with it is a different story. Acidity ramps up flavor, balances or counteracts richness (and sweetness) and generally takes food into another dimension. Without it, even potato salad would just be chunky mayonnaise.These days, any half-equipped cook probably has a virtual wardrobe of vinegars, all of them as essential as salt and olive oil: red wine, white wine, rice wine, balsamic, cider and distilled white. Throw in sherry vinegar, Champagne vinegar, brown rice vinegar, malt vinegar and raspberry vinegar and you're talking a serious pantry. And there are more every day, it seems, made from Pinot Grigio or Zinfandel or other wines and flavored with tarragon, dill or basil or blueberries and even maple.Any of them will add vibrancy to food, especially in summer. Just a splash in a soup or a vegetable puree, or a drizzle over grilled meat or fish, is a kick in the flavor. Any sauce tastes livelier with a little vinegar, even something as simple as beurre noisette, literally nut-brown butter. But then anything flat can be elevated with vinegar. Call it the 7% solution.Transformative powerVinegar gets its name from the French words for sour wine, which it originated as millenniums ago. But no one can count on leaving a half-finished bottle of disappointing Merlot out and expect to get something worth dressing a salad with, let alone finessing food. The best vinegars are cultivated, the very best in a succession of wood casks that add layers and layers of intense flavor.Vinegar can be made from any number of other starters too. Apples produce cider vinegar, fermented rice can become rice vinegar, malted barley is turned into malt vinegar, and all reflect their origins in their flavor. Distilled white vinegar is made from grain alcohol, which has no taste.At the other extreme is balsamic vinegar, which is made from the must of grapes and aged a minimum of 10 years and is so smooth you can drink it. (The name comes from the Italian word for balm.) You can use it in cooking, but you have to use it fast; prolonged heat tends to overwhelm its seductive side and turn it almost gooey. One of the best ways to "cook" with it is just by drizzling it over strawberries or raspberries, or ice cream.Other vinegars, particularly those with high acid, are especially good for cooking. But even with the most aggressive, the simplest rule is to add vinegar at the beginning of cooking if you want the acid effect, but at the end for pure flavor.Vinegar at the stove had its heyday at the height of nouvelle cuisine, when sauces veered away from cream and reduced stocks and toward the deceptive lightness of beurre blancs: butter mounted onto reduced vinegar. And those sauces were supplanted in the 1980s and 1990s by vinaigrettes. Jean-Georges Vongerichten's groundbreaking "Simple Cuisine" in 1990 could have been subtitled "Variations on Vinaigrettes." Just changing the vinegar, or the herbs, could transform any dish.Chefs are still demonstrating that vinegar can separate the good cooks from the great ones. Thomas Keller makes the simplest sauce for haricots verts seem extraordinary: whipped cream spiked with red wine vinegar. The tartness cuts the richness, the coating is like butter but so much lighter. And as subtle as the sauce is over the beans, when you chill it and spoon it, it's like the most amazing soft ice cream.A high-acid vinegar used to deglaze a saute or roasting pan after searing beef, veal, pork, duck or chicken creates a singular foundation for a sauce with surprising vibrancy. Add a few chopped shallots, fresh herbs and a little butter (or stock, if you want to go Sprat on it) and you get a restaurant-worthy finishing touch in no time. Wine or brandy does the same thing, but not with quite the same sharp edge.Vinegar, particularly a "sweet" one such as balsamic or sherry, can also be used to glaze food, particularly seafood: scallops, shrimp, salmon, mahi-mahi, halibut. Some recipes call for reducing the vinegar and brushing it on when the fish is cooked, but to me that's too molasses-sweet. I think it's more effective to swirl the vinegar right out of the bottle into the pan with yes, a little butter, plus a dash of tamari and Dijon mustard for a more rounded flavor.Vinegar is an excellent medium for slowly braising beef, chicken or duck. The tanginess cuts the richness and adds a surprising foundation of flavor, much more than the usual stock or wine does. Even with meats braised with those more traditional liquids, vinegar can save the meal. A shot of good red wine vinegar adds a jolt of acidity against the fattiness. But even distilled white vinegar works surprisingly well.In a marinade, vinegar is a natural. Its acidity can add the illusion of tenderness to meat, and the flavor can be reduced to a concentrate in the sauce much better than lemon juice can. I know cooks who even marinate fish very briefly in vinegar to freshen it up.A splash of vinegar can also jazz up any soup, particularly black bean, lentil or onion. It's classic in borscht. And it's even more essential for fresher flavor with canned soups or tomato sauce.But a drizzle of balsamic vinegar over a frittata or omelet also works to cut through any heaviness.Tips of the tradeEating in Hong Kong taught me the most appealing alternative to tartar sauce: rice wine vinegar mixed with a little sugar and garlic. Anything fried that's dunked in it will taste less greasy and much livelier.Most of what I know about cooking with vinegar came from trial, error, travel and cookbooks, but one indelible lesson of restaurant school was that hard-cooked eggs are best simmered with cider vinegar and salt. The whites are always perfect, and the flavor is a little cleaner.I've also learned a few new tricks from the inevitable Vinegar Institute, which runs a website called Versatile Vinegar (www.versatilevinegar.org). White vinegar will make a meringue fluffier and gelatin firmer, while any vinegar will draw out the salty taste when boiling a ham.Vinegar, either cider or white wine, makes the best court bouillon, for poaching fish and shellfish, meat or even vegetables. When you reduce it, you get a multilayered sauce.The most obvious way to "cook" with vinegar is pickling, which is perfect for summer. Cucumbers are the natural choice, but you can pickle peaches, cherries, onions or shallots. The vinegar should have at least 4% acidity. And though cider vinegar or white vinegar is specified most often, other vinegars change the experience: rice wine is lighter, and Champagne more subtle.Like the wines they are often made from, vinegars are interchangeable only to an extent, though. Very fruity types such as balsamic and sherry work equal magic, partly because they are aged somewhat the same way. But a really good apple cider vinegar can be used to stew or poach fruit, whether cherries or apples.Great vinegar is not priced like Heinz's -- the last time I bought a small bottle of Lustau sherry vinegar from one of the great producers of sherry in Spain, the cashier actually gasped as $20 registered on her screen. But then the best stuff is produced like great wine. Much is made very slowly by the Orleans method, named for the town in France where artisanal vinegar has been coddled and bottled since the 14th century.And unlike great wine, great vinegar is forever. I still have the first bottle of malt vinegar I ever bought, and that was at least 10 years ago. But that might be because I ration it. I never know when I might need to cut the fat on fish or chips.One kind of olive oil will get you through most cookbooks, if not most of life, but for maximum flavor you really need a full complement of vinegars. Each variety will work in somewhat different ways.Apple cider vinegar is the bronze standard for pickling cucumbers, peaches or other produce; the flavor and the acidity are exactly right.Balsamic at its pricey best is the cognac of vinegars, smooth and mellow, but even at its cheapest is still indispensable. It always produces a balanced vinaigrette but can dress a salad even on its lonesome. It's superb drizzled over ripe tomatoes, freshly sliced or just out of the oven, and even better over summer berries, especially with a little black pepper. And because it's such a sublime blend of tart and sweet, it goes well with foie gras.Brown rice vinegar is like the balsamic of Asia and can be used in mellow vinaigrettes. But it also can be splashed into a rich sauce to cut the heaviness, drizzled over grilled or roasted vegetables or sprinkled on fried or sauteed fish the way lemon juice usually is.Champagne vinegar can go anywhere its red or white wine cousins would, but its subtler taste and hint of luxury make it ideal for cutting the richness in a braised dish, such as a blanquette de veau, or for tarting up a cold soup.Distilled white vinegar is probably most useful for cleaning, but one chef, Tom Valenti, swears by a splash to offset the richness in almost everything he braises in "Soups, Stews, and One-Pot Meals."Fruit vinegars -- raspberry, blueberry, etc. -- are like a cross between balsamic and wine vinegars. To my taste, a little goes a long way in a vinaigrette, but any of these can transform the dressing on a spinach or even pasta salad. Raspberry vinegar is also great at cutting and counteracting the richness of anything creamy, whether classic Yorkshire pudding, rice or tapioca pudding. And, like all vinegars, it can be used to deglaze a pan after roasting or sauteing meat or seafood.Malt vinegar is most commonly a ketchup substitute on French fries and fried fish, but it will also make an intriguing vinaigrette and a glaze for broiled chicken.Red wine vinegar is made for salads. Blend it with olive or canola oil and seriously good Dijon mustard, and there could be no better vinaigrette. Its sophisticated flavor also does more than apple cider vinegar for a good and mayonnaise-y potato salad.Rice wine vinegar is very mild and can be used in light vinaigrettes, especially with sesame oil. Mixed with a little minced garlic and a touch of sugar, it makes an excellent dipping sauce for fried foods, particularly squid.Sherry vinegar is more acidic than balsamic and produces a more robust vinaigrette. It seems especially suited to potatoes. A tablespoonful or so in a soup, whether hot lentil or chilled gazpacho, can sharpen the flavors.White wine vinegar is another essential building block for vinaigrettes but, because of its color and lighter flavor, is even more useful in a beurre blanc or court bouillon.

Provided by Regina Schrambling

Categories     MAINS, HEALTHY, FISH & SHELLFISH

Time 10m

Yield Serves 4

Number Of Ingredients 8

16 sea scallops (about 1 1/2 pounds)
Sea salt and freshly ground white pepper to taste
1/4 cup top-quality aged balsamic vinegar
1 teaspoon very sharp Dijon mustard
1/2 teaspoon tamari or soy sauce
Dash cayenne
4 tablespoons unsalted butter
1 tablespoon chopped chervil

Steps:

  • Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.
  • In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.
  • Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.
  • Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.

PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE



Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze image

Provided by Vic "Vegas" Moea

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

3 cups vegetable oil
1/4 cup balsamic vinegar
1/4 cup blue agave syrup
1/4 cup honey
1 tablespoon unsalted butter
Small bunch fresh chives, chopped
1 cup Japanese breadcrumbs (panko)
12 Pecan Sandies
24 bay scallops, rinsed and patted dry
1 cup all-purpose flour
3 eggs, beaten

Steps:

  • Heat the oil in a pot to 350 degrees F.
  • In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
  • In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.

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

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

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



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     Scallop Recipes

Time 20m

Yield 4

Number Of Ingredients 10

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

SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA



Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta image

Provided by Patrick Hoogerhyde

Categories     Garlic     Pork     Appetizer     Marinate     Sauté     Vinegar     Scallop     Spinach     Smoker     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1/2 teaspoon coriander seeds
1/4 teaspoon white peppercorns
6 whole cloves
1 cup sugar
2 cups kosher salt
1/4 cup chopped fresh cilantro
2 tablespoons finely grated fresh lemon zest
16 large sea scallops (1 1/4 to 1 1/2 lb)
1/3 cup balsamic vinegar
1/2 tablespoon vegetable oil
Accompaniment: sautéed spinach with pancetta
Special Equipment
a stovetop smoker/cooker and 3 tablespoons fine wood chips such as oak or hickory

Steps:

  • Marinate scallops:
  • Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
  • Smoke scallops:
  • Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
  • Make balsamic glaze:
  • Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
  • Sauté scallops:
  • Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
  • Serve scallops on sautéed spinach, drizzled with balsamic glaze.

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From recipeshappy.com


SOY-BALSAMIC GLAZED SEA SCALLOPS RECIPE
Soy-Balsamic Glazed Sea Scallops Recipe with 310 calories. Includes balsamic vinegar, soy sauce, rice vinegar, sesame oil, garlic cloves, corn starch, red pepper flakes, coconut oil, sea scallops, black pepper, chopped cilantro.
From recipegraze.com


BALSAMIC-GLAZED SEA SCALLOPS | RECIPE | SCALLOP RECIPES, SEAFOOD ...
This is a very simple but delicious way to prepare fresh salmon using just a few ingredients from your pantry. With over 180 tilapia recipes from zesty lemon to almond-crusted, find a quick and healthy option for grilled or baked tilapia. I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is ...
From pinterest.com


ONE PAN MAPLE BALSAMIC GLAZED SCALLOPS WITH POMEGRANATE
2016-03-02 Instructions. wash and dry scallops. Set aside. Heat a pan on between medium high to high, add your butter and maple syrup. once it's starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar. The vinegar will start to caramelize with the butter/syrup fast so keep mixing the sauce around with the seeds and scallops to form a ...
From sizzlefish.com


POMMIES BALSAMIC SCALLOP GLAZE » POMMIES CIDER CO.
Caramelize scallops with butter on both sides, remove and set aside. Mix all liquid ingredients together. Pour mixture on the same hot skillet used for the scallops. Wait until the liquid has thickened a bit (1-2 minutes). Pour over scallops and serve.
From pommies.com


BALSAMIC-GLAZED SCALLOPS - BIGOVEN.COM
Balsamic-Glazed Scallops recipe: Try this Balsamic-Glazed Scallops recipe, or contribute your own. Add your review, photo or comments for Balsamic-Glazed Scallops. not set Main Dish Fish and Shellfish
From bigoven.com


BALSAMIC-GLAZED SCALLOPS RECIPE | EAT YOUR BOOKS
Save this Balsamic-glazed scallops recipe and more from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds …
From eatyourbooks.com


BALSAMIC GLAZED SCALLOPS RECIPE - RECIPEZAZZ.COM
2011-10-27 Step 3. Combine the vinegar, honey and marjoram, add to the skillet and bring to a boil. Cook for about 2 minutes and return the scallops to the pan. Heat through.
From recipezazz.com


RECIPE: BALSAMIC GLAZED SEA SCALLOPS - FOOD NEWS
1/4 cup Balsamic vinegar. Olive oil for searing/frying. Preparation: 1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least …
From foodnewsnews.com


PROSCIUTTO-WRAPPED SCALLOPS WITH BALSAMIC [RECIPE]
2016-10-03 Fold prosciutto slices in half lengthwise. Wrap one piece around the outside of each scallop, overlapping prosciutto ends and securing with a toothpick. Heat pan to med-high and drizzle pan with the olive oil. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan. Cook 6-7 minutes, turning once, until just opaque.
From sprint2thetable.com


SEARED WRAPPED SCALLOPS WITH BALSAMIC GLAZE RECIPE
Season the scallops with salt and pepper. Wrap a slice of ham around the wide, flat top and bottom of each scallop. If needed, place a toothpick horizontally through the scallop to secure the ham. Heat a large sauté pan over medium-high heat, add the olive oil, and heat until shimmering. Carefully place scallops, ham side down, in the pan.
From epicurean.com


HOW TO SEAR SCALLOPS - THE ANTHONY KITCHEN
2017-03-03 For the scallops, add scallops to a mixing bowl, along with 1 teaspoon Canola oil and Kosher salt. Mix together until scallops are evenly coated with both oil and salt. Set aside until ready to use. Add 2 tablespoons of Canola oil to a large, nonstick sauté pan over medium-high heat and allow to come to temperature.
From theanthonykitchen.com


SCALLOPS WITH BALSAMIC VINEGAR GLAZE RECIPE - FOOD NEWS
Rinse the scallops under cold running water, then pat dry with a clean paper towel. Sprinkle with salt and pepper. Pour the flour onto a plate and lightly dust the scallops with the flour. Heat olive oil and butter over medium-high heat. The pan needs to be very hot before adding the scallops so let it heat up just until it begins to smoke.
From foodnewsnews.com


BALSAMIC-GLAZED SEA SCALLOPS – THE LITTLE SHOP OF OLIVE OILS
Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up all the browned bits on the bottom. Cook until glaze is slightly thick and syrupy, 3-4 minutes. Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon. Prep: 10 mins.
From shopevoo.com


EASY MAPLE BALSAMIC-GLAZED SCALLOPS WITH POMEGRANATES!
2016-02-10 Wash and dry scallops. Set aside. Heat a pan on between medium high to high, add your butter and maple syrup. Once it’s starts sizzling, add your scallops, 1-2 tbsp pomegranate seeds, and balsamic vinegar. The vinegar will start to caramelize with the butter/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
From cottercrunch.com


BALSAMIC-GLAZED SCALLOPS RECIPE - FOOD.COM | RECIPE | SCALLOP …
Sep 14, 2018 - 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.
From pinterest.ca


MAPLE GLAZED SEARED SCALLOPS - WITH TWO SPOONS
2019-06-04 Instructions. In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat. Dry scallops with a paper towel (do not skip this step=the drier your scallops are, the better the sear).
From withtwospoons.com


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