These Seared Scallops with Balsamic Reduction are a great combination of savory and sweet topped with a delightful mix of honey and garlic chile sauce.
With tax day yesterday, I don’t know about you, but I’m feeling a little lighter in the wallet. 🙂
Although on Monday I treated you to some pre-tax soul-soothing Peanut Butter Chocolate Chip Cookies – today, we’re going all-in for post-tax indulgent, decadent Seared Scallops.
For pete’s sake…with all I’ve read, one would think that anyone but an experienced chef would be terrified to make these delicious treats. I say, pppfffttt to that!
I’m here to assure you, they aren’t hard to make at all. In fact, they are really easy to make, as long as you know how they want to be cooked.
Gently. 🙂 And not over done. That’s not to much to ask, right?
And you can. With the right temperature, an attention to detail and a watchful eye. And the next thing you know, you have perfectly tender, succulent scallops every.single.time.
With a balsamic vinegar reduction enhanced by honey and chile garlic sauce – you have it all. The tang of vinegar, the sweet of the honey and the spicy of the chile garlic sauce. The triple threat of all things scallops. You will love it!
Here’s a tip I use…when I buy my scallops, I ask for the smallest scallops possible. In my opinion (your mileage may vary), but I find that the smaller ones are less fishy, sweeter in flavor and they cook fast and easy!
What I also love about them, is that they are beautiful, elegant and such a nice change from standard fish and seafood.
Are they a treat? They are at my table, so I would say yes. Yet, every single time, they deliver great flavor and a dish worthy of inviting guests!
Scallops are an amazingly tender, mild flavored seafood that are fabulous when prepared correctly. When over-cooked, they can be tough, rubbery and spongy. Nuh uh! At nearly $20/pound, who wants to take a chance and mess that up? Certainly not me.
Lets get it right the first time! 🙂
So…now that you know how to cook scallops and will be an expert at it, go enter our little Giveaway ($500 Amazon Gift Card) to ease any of your tax woes!
- 1 cup balsamic vinegar
- 2 tablespoons whole grain dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic chile sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons butter, divided (1T + 2T)
- 12 large sea scallops (roughly ¾ pound)
- 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.
***Use a high quality mustard - I used Maille Old Style Whole Grain Dijon Mustard
Seared Scallops with Balsamic Reduction
Recipe inspired from Cooking Light My Recipes @ Seared Scallops with Balsamic Reduction