Scallops with Balsamic Vinegar and Basil
Elevate your seafood experience with this exquisite recipe for Scallops with Balsamic Vinegar and Basil. Perfectly seared sea scallops are paired with a rich, tangy balsamic reduction infused with a touch of honey and garlic for a delightful balance of sweet and savory. Fresh basil adds a vibrant, herbaceous finish to this quick yet elegant dish that's ready in just 25 minutes. Ideal for dinner parties or a luxurious weeknight meal, this recipe is versatile and pairs beautifully with roasted vegetables, wilted greens, or a crisp salad. Impress your guests and treat your taste buds with this restaurant-quality scallop dish that's as simple as it is sophisticated.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 4 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is very hot, add the scallops in a single layer, being careful not to overcrowd the pan. Sear the scallops for about 2-3 minutes per side until a golden brown crust forms. Remove scallops from the skillet and set them aside on a plate.
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Stir in the balsamic vinegar and honey, scraping up any browned bits from the bottom of the pan. Let the mixture reduce for 2-3 minutes until it thickens slightly.
Whisk in the remaining tablespoon of butter to create a silky sauce.
Return the seared scallops to the skillet carefully, spooning the balsamic reduction over them to coat. Cook for an additional 1-2 minutes to warm the scallops through.
Transfer the scallops to a serving plate and drizzle any remaining balsamic sauce from the skillet over the top.
Sprinkle the fresh chopped basil over the scallops as a garnish before serving.
Serve immediately with your choice of sides, such as wilted spinach, roasted vegetables, or a light salad.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 6.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 314 mg | 7% | |
*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.
