Balsamic Reduction With Grilled Scallops And Fennel Recipe 465

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SEARED SCALLOPS WITH BALSAMIC REDUCTION



Seared Scallops with Balsamic Reduction image

These Seared Scallops with Balsamic Reduction are a great combination of savory and sweet with a combination of honey and garlic chile sauce.

Provided by Kristi

Categories     Main

Number Of Ingredients 8

1 cup balsamic vinegar
2 tablespoons whole grain dijon mustard
1 tablespoon honey
1 teaspoon garlic chile sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter (divided (1T + 2T))
12 large sea scallops (roughly 3/4 pound)

Steps:

  • Heat balsamic vinegar on high until boiling. Reduce heat to medium-low and cook until reduced by one-half.
  • Add mustard, honey, chile garlic sauce and 1 tablespoon of butter and turn down to low. Heat for 1-2 minutes, remove from heat and set aside.
  • Sprinkle both sides of scallops with salt and pepper. Heat remaining 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Add scallops and cook 3 minutes on each side or until a golden crust begins to form. Remove from heat, place on paper towel and let drain.
  • Place on serving plate, lightly drizzle with balsamic vinegar **(see note)** sauce and serve.

GRILLED SCALLOPS AND FENNEL WITH BALSAMIC REDUCTION



Grilled Scallops and Fennel with Balsamic Reduction image

Grilled Scallops and Fennel with Balsamic Reduction

Provided by Peggy Gilbey McMackin

Categories     Fish

Time 1h20m

Yield 4

Number Of Ingredients 7

For the Balsamic Reduction:
7 1/2-8 ounces Balsamic vinegar
a pinch or two each, coarse kosher salt and cracked black pepper
For the Scallops and Fennel:
20 scallops (5 per person) white muscle removed from the side, patted very dry before cooking
1 fennel bulb, cut into 1/8 size pieces, tossed in olive oil, sprinkled with coarse kosher salt and pepper, some feathery green leaves set aside for garnish
2-3 tablespoons olive oil, approximately, for brushing scallops on both sides for grilling

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, spray grill tray with oil if using
  • Set fennel quarters on grill top
  • Grill on medium low heat until crisp tender, about twenty minutes, turning fennel over intermittently
  • Season with a sprinkle of coarse kosher salt and some cracked black pepper
  • 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 a pinch of salt and pepper
  • Place scallops on very high heat, avoid flaming
  • Grill for three minutes, turn scallops over, grill for another three minutes, or a bit longer to desired doneness
  • Assembly:
  • Drizzle Balsamic Reduction onto each plate with desired design
  • Set fennel pieces onto each plate then arrange scallops
  • Add a small piece of fennel top to each platter

FRIED SCALLOPS WITH BIBB AND FENNEL SALAD



Fried Scallops with Bibb and Fennel Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for frying
1 small bulb fennel, thinly sliced, plus fronds for topping
1 1/4 pounds medium sea scallops, "foot" muscle removed
3/4 cup buttermilk
Kosher salt and freshly ground pepper
1/2 cup fresh parsley
1 tablespoon white balsamic vinegar
1/3 cup coarse cornmeal
1/3 cup self-rising flour
1 head Bibb lettuce
2 radishes, thinly sliced
1/4 cup chopped chives

Steps:

  • Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside.
  • Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish.
  • Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches.
  • Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds.

Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 864 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP



Pan Seared Scallops With Cauliflower and Balsamic Syrup image

This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)

Provided by CCinSC

Categories     Cauliflower

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

4 fresh sea scallops (each 2-3 oz)
2 cups cauliflower florets
1/4 cup cream
1 tablespoon extra virgin olive oil
1 1/2 tablespoons butter
2 tablespoons toasted slivered almonds
2 tablespoons capers
2 tablespoons golden raisins
1 tablespoon chopped parsley
1/2 cup balsamic vinegar (buy the best quality you can)
salt and pepper

Steps:

  • Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
  • Keep warm.
  • Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
  • Reserve one cup of the florets.
  • Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
  • Puree in a blender or push through a fine sieve and keep warm.
  • Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
  • Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
  • In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
  • Cook for one minute or two browning the cauliflower slightly.
  • Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
  • Season with salt and pepper.
  • In the center of a plate, put half the cauliflower puree.
  • Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
  • Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
  • Repeat with second plate.

Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8

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

GLAZED SEA SCALLOPS WITH BRAISED FENNEL



Glazed Sea Scallops With Braised Fennel image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 heads fennel
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds sea scallops
Juice of 1 orange (about 1/2 cup)
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)

Steps:

  • Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
  • Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
  • Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
  • Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams

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



Balsamic Reduction with Grilled Scallops and Fennel Recipe - (4.6/5) image

Provided by á-73576

Number Of Ingredients 16

For the Balsamic Reduction:
7 1/2-8 ounces Balsamic vinegar
a good pinch or two each, coarse kosher salt and cracked black pepper
For the Scallops and Fennel:
20 scallops (5 per person) white muscle removed from the side, patted very dry before cooking
1 fennel bulb, cut into 1/8 size pieces, tossed in olive oil, sprinkled with coarse kosher salt and pepper, some feathery green leaves set aside for garnish
2-3 tablespoons olive oil, approximately, for brushing scallops on both sides for grilling
a couple good pinches coarse kosher salt over scallops, and more to taste
a couple good pinches cracked black pepper over scallops
Equipment:
small saucepan
wooden spoon for stirring reduction
pastry brush for brushing scallops with olive oil
plastic squirt bottle designed for food use
small funnel for pouring reduction into plastic bottle
grill trays for scallops and fennel if desired

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.

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