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Seared Scallops with Balsamic Reduction

These Seared Scallops with Balsamic Reduction are a great combination of savory and sweet with a combination of honey and garlic chile sauce.
Course: Main
Author: Kristi


  • 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


  • 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.


**You can either LIGHTLY drizzle the scallops with sauce (if you put to much sauce on, the balsamic vinegar will overpower the scallops - and you don't want that!). OR, you can put the balsamic at the bottom of the skillet while cooking to sear one side of the scallops with the sauce - it's amazing either way - whatever method you want to use!
***Use a high quality mustard - I used Maille Old Style Whole Grain Dijon Mustard