Balsamic Glazed Scallops
Elevate your seafood game with these heavenly Balsamic Glazed Scallops, a recipe that combines simplicity with bold flavors for a restaurant-quality meal at home. Featuring tender, pan-seared sea scallops with a golden caramelized crust, this dish is finished with a rich, tangy balsamic and honey glaze that clings to every bite. Fresh garlic and a hint of parsley add depth and freshness, while a squeeze of lemon brings just the right pop of brightness. Ready in just 25 minutes, this quick and elegant recipe is perfect for weeknight dinners or special occasions alike. Serve with crusty bread or over a bed of creamy risotto for an unforgettable seafood experience!
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Recipe Information
Ingredients
- 1 pound sea scallops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 0.25 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices lemon wedges (optional)
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. When the oil is hot but not smoking, add the scallops in a single layer, ensuring they are not overcrowded. Cook for 2-3 minutes without moving them to achieve a golden crust.
Flip the scallops and cook for another 2-3 minutes until the other side is golden and the scallops are opaque in the center. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt before adding the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Add the balsamic vinegar and honey to the skillet, stirring well to combine. Bring the mixture to a simmer and cook for 2-3 minutes, stirring frequently, until the glaze thickens slightly.
Return the scallops to the skillet and spoon the balsamic glaze over them. Cook for 1-2 minutes to warm the scallops and coat them in the glaze.
Remove from heat and sprinkle the scallops with chopped parsley. Serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 28.4 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
