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. 🙂
The good news is, I have a $500 Amazon Gift Card Giveaway
to ease your tax woes. CLICK HERE FOR A CHANCE TO ENTER AND WIN!
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.
So help me dear readers… Have you read a dozen times (like I have) that scallops are notoriously hard to cook?
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, when these decadent babies are $19.99/pound, we want to get it right the 1st time!
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.
Scallops themselves come with a wonderful seafood flavor, but alone can be a bit bland. And, this recipe is where it brings all the flavors together.
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!
The other *important* thing I want to share about scallops…whatever you do, do *NOT* over-cook them.
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!
Enjoy!
Seared Scallops with Balsamic Reduction
Ingredients
- 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
Instructions
- 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.
Notes
***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
Bill W says
These are great tips, Kristi. Thanks!
The only way I’ve cooked scallops is on the grill. You really have to watch them there, too.
Kristi says
Thanks Bill. I’ve never cooked them on the grill before. It sounds scary! Now you know what we’re talking about tomorrow! I want all your tricks! 🙂
Monica says
We adore scallops and love to order it when we’re eating out. It was only very recently that I finally managed to get a proper sear on scallops at home! For me, I have to get dry, not water-ladened, scallops and use my cast iron pan. I love your balsamic reduction and those brussels sprouts really round out your plate here. That is a very interesting tip on the smaller scallops – thanks!
Kristi says
Thanks Monica! I adore scallops, but only if they’re done correctly. I’ve been lucky in that I get a great sear and they are perfectly done. 🙂
Cheyanne says
Kristi – I (too) hate that feeling your wallet gets after taxes… that lighter than air, Help! Fill me back up! feeling. But what I don’t hate. At. All…not even in the slightest… these scallops!! I adore scallops with balsamic, but I never thought of adding honey! AND chili garlic sauce! Yuuuuu-uuuummy! Totally making these! 🙂 Cheers!
Kristi says
I’m so glad you like the scallops Cheyanne! And, I’m with you – taxes leave me deflated! I hope you have a great weekend!
Melissa Falk says
My favorite recipes are made with a few simple ingredients with bold flavors. This hits the mark. Very nice 🙂
Kristi says
Me too Melissa. The less ingredients the better. So glad you like the recipe! Have a great weekend.
Juliana says
These scallops look great…I like that you used balsamic reduction on it…simple with a touch of sweetness…
Enjoy the rest of your week Kristi 🙂
Kristi says
Thanks Juliana! I loved the tart, sweetness too. Scallops are such a nice change. I hope you have a fabulous weekend!
Catherine says
Dear Kristi, I love the sound of balsamic with this…such an elegant dish. xo, Catherine
p.s.
Thank you for hosting that wonderful giveaway!
Kristi says
Thank you Catherine. The balsamic added such a great flavor, which really took the scallops over the top in flavor. You’re right – they are an elegant dish.
Good luck with the giveaway!
Melanie @ Carmel Moments says
I do sometimes find scallops hard to cook simply because of not knowing when they are done. Thanks for the inspiration. These look amazing!
Kristi says
Thanks Melanie! I’m glad you like them. I really love having scallops at the table every once in a while!
Christin@SpicySouthernKitchen says
Scallops are my favorite seafood! Yours look divine with that balsamic glaze!
Kristi says
Thanks Christin! We don’t have them very often, but we do love them when we do. Have a great weekend!
Ashley @ Wishes & Dishes says
Tax day was definitely rough! I always feel like crying when I find out how much I owe LOL Love these scallops – wish my hubby ate seafood 🙁
Kristi says
Me too Ashley, darling. Me too. I’m coming over. We can cry in our wine together. 🙂
Marissa | Pinch and Swirl says
I’m cracking up, Kristi – great minds think alike. 🙂 I just posted seared scallops today…we need to get together for dinner because apparently we have the same taste in food.
I absolutely love the balsamic reduction, btw! I’ll definitely try that next time…
Kristi says
Hahaha! Great minds think alike. But, I’m not surprised Marissa – I love your blog, because my sistah, we have the same taste! xoxo Going to check out your scallops now and drool! Have a great weekend!
marcie says
For the longest time I didn’t think I liked scallops, but I just hadn’t had good ones! You’re so right — they’re expensive and you gotta get it right the first time. I can tell you got them right — they look perfect with that crust, but still look nice and succulent! Awesome flavors, awesome job (as usual). Pinned! 🙂
Kristi says
Thanks Marcie! You come over and I will make you scallops. We’ll have wine and catch up on all the things we don’t talk about in email. It’s hard to believe there’s anything more to talk about, right? Haha! xoxo Have a great weekend, and thank you for the pin. Have a beautiful weekend.
Freshyvit says
Hmm … yummy ….
Tasty recipes, tasty and healthy
Kristi says
Thank you. I’m so glad you like them!
Sarah @Whole and Heavenly Oven says
These seriously look SO amazing with that balsamic reduction sauce! Love all your tips for perfectly-cooked scallops! 😉
Kristi says
Thanks Sarah! The balsamic reduction was such a great addition to scallops – if you make them, I think you’ll love it!
Shikha @ Shikha la mode says
I never make scallops precisely because they are expensive and hard to cook! You are slowly changing my mind though……
Kristi says
They are expensive Shikha! I don’t understand why all seafood seems to be expensive. It’s frustrating. But the hard to cook part? Girl, you’ve got this! 🙂
Thao @ In Good Flavor says
The balsamic reduction sounds amazing! Its bold flavor balances so well with the sweet,tender scallop.
Kristi says
Thanks Thao! The balsamic reduction was amazing, and it was perfect with the scallops.
Sarah @ SnixyKitchen says
Aw man – you made me realize it’s been forever since I’ve had scallops! These sound so smooth and tender and paired with a balsamic reduction? This sounds incredible!
Kristi says
Thanks Sarah! I never have scallops often enough either – so don’t feel bad. 🙂