Description
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.
Ingredients
- 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 (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4