Pan-fried Scallops with Balsamic Glaze

Scallops are the ravioli of seafood: two-bite sized, and deceptively rich.  These are so good, you’ll want to keep eating well past full.  This preparation is very quick, so be sure your sides are ready before you start.  Garlic mashed potatoes and steamed asparagus with lemon are a nice addition, as is plain white rice seasoned with lemon zest and a roasted beet salad.

You will need:

• 4-6 large sea scallops per person, fresh or thawed
• ½ cup balsamic vinegar
• 2 T honey or 1 T brown sugar
• olive oil
• a handful of flour
• salt and pepper
• lemon wedges

1.  In a heavy skillet, combine the vinegar, honey, and a healthy splash of olive oil.  Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently.  The sauce should become very fragrant.  Once it’s thickened, pour the sauce off into a bowl and set it aside.

2.  Rinse the scallops under cold running water, then dust them with salt.  Pour the flour onto a plate and lightly coat the scallops with the flour.

3.  Add a splash of olive oil to the pan that you cooked the sauce in, and let it heat up.

4.  Toss the scallops into the skillet and sautee until brown on the edges – not too long, or they’ll become rubbery.  They should be hot clean through, but still tender and moist, and should cut easily in half with a fork.

5.  Serve the scallops onto plates immediately, and drizzle with the balsamic glaze.  Squeeze a wedge of lemon over each serving, and grind fresh black pepper over the top.  Serve any leftover sauce on the side to pour over potatoes or rice.

A great photo.