BALSAMIC-GLAZED SEA SCALLOPS
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.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE
Steps:
- In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.
BALSAMIC-GLAZED SCALLOPS
I love scallops! Our local seafood restaurants make amazing scallop dishes. This recipe can hold up to all of them. Buy a frozen bag of scallops from Trader Joe's (if you are so blessed to live by one) and make a night of it. I serve this dish with Jasmine rice. From the Coastal Living Cookbook.
Provided by carolinajen4
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
- Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
- Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.
Nutrition Facts : Calories 278.9, Fat 7.9, SaturatedFat 1.2, Cholesterol 54.6, Sodium 1183, Carbohydrate 23.2, Fiber 0.2, Sugar 12.9, Protein 27.9
BAY SCALLOPS WITH BALSAMIC AND BASIL
Make and share this Bay Scallops With Balsamic and Basil recipe from Food.com.
Provided by Parsley
Categories Easy
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
- Add scallops and basil to the skillet and saute for about 2 minutes.
- Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
- Serve immediately over fine noodles or rice.
Nutrition Facts : Calories 278, Fat 9.4, SaturatedFat 5, Cholesterol 95.4, Sodium 421.9, Carbohydrate 7.7, Fiber 0.2, Sugar 0.4, Protein 38.6
SCALLOPS AND SMOKED SALMON PASTA
This sounds simple and good. From Low Calorie/Low Fat Recipes. Time does not include time for cooking the pasta.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add garlic and cook 30 seconds.
- Stir together milk and cornstarch; add to garlic.
- Cook and stir over medium-low heat till thickened and bubbly.
- Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
- Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
- Stir in salmon.
- Serve over hot cooked fettuccine or pasta.
SALMON WITH BALSAMIC VINEGAR SAUCE
If you like salmon and balsamic vinegar, then you'll love this dish. It's super quick and so easy to prepare. It's especially good with roasted vegetables and a mixed greens salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together vinegar, water, lemon juice and brown sugar in a small bowl.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12" nonstick skillet over moderately high heat but not smoking.
- Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes).
- Turn fish over and sear until just cooked through (3 to 4 minutes more).
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.).
- Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes).
- Spoon glaze over salmon.
GRILLED BAY SCALLOPS
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops because grilling really brings out their sweet flavor. Serve with extra butter and a lemon wedge.
Provided by Melanie Butler
Categories Seafood Shellfish Scallops
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse scallops and pat dry with paper towels.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
- Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
- Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
- Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 7.2 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 0.6 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 285.4 mg, Sugar 1.5 g
More about "bay scallops with smoked salmon and balsamic vinegar sauce food"
SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION …
From thespruceeats.com
BALSAMIC GLAZED SALMON - COOKING CLASSY
From cookingclassy.com
PETITE BAY SCALLOPS WITH SIMPLE WHITE WINE SAUCE
From baconfatte.com
10 BEST SAUCES FOR SALMON (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
DOMENICO'S ON THE WHARF - MONTEREY, CA ON OPENTABLE
From opentable.co.uk
ALDER SMOKED SCALLOPS WITH CITRUS & GARLIC BUTTER SAUCE - TRAEGER
From traeger.com
RECIPE FOR BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC …
From marliave.com
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUC
From bigoven.com
BAY SCALLOPS IN WOOD SORREL BUTTER SAUCE RECIPE
From foodandwine.com
RECIPE FOR BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC …
From marliave.com
10 BEST BAY SCALLOP APPETIZER RECIPES | YUMMLY
From yummly.com
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE …
From eatyourbooks.com
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE
From recipenet.org
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE …
From food-recipe.info
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUC …
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love