Ingredients for Balsamic Glazed Scallops
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 1/2 lbs large Sea Scallops
- 2 tablespoons Olive Oil
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Honey
- 1/2 teaspoon Dried Marjoram
- Cooked Jasmine Rice
- Fresh Herbs
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How to Make Balsamic Glazed Scallops
- In a shallow pie plate, whisk together the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge each scallop in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, carefully add the scallops in a single layer (you may need to cook in batches).
- Sear the scallops for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- Remove the seared scallops from the skillet and set aside.
- Add the balsamic vinegar, honey, and marjoram to the same skillet. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 3-4 minutes, or until the sauce has slightly thickened.
- Return the scallops to the skillet and gently toss to coat them in the balsamic glaze.
- Cook for 1-2 minutes, just until heated through. Be careful not to overcook.
- Serve the Balsamic Glazed Scallops immediately over a bed of cooked jasmine rice. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
51g
Fat
6g
Carbs
7g
