Balsamic Glazed Seared Scallops

Name: Balsamic Glazed Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 1/2 cup balsamic vinegar; 1 tablespoon honey; Fresh parsley, for garnish

Highlighted under: Light & Fresh Recipes

I absolutely love making Balsamic Glazed Seared Scallops for a quick yet impressive meal. The balance of sweet and tangy flavors from the balsamic reduction perfectly complements the buttery, tender scallops. It takes less than 20 minutes to whip this dish together, making it ideal for a weekday dinner or a special occasion. Pair it with a fresh salad or creamy risotto, and you have a dish that will delight your taste buds and impress anyone at the table.

Created by

Emily

Last updated on 2026-01-22T19:06:28.270Z

During my culinary adventures, I discovered that scallops can transform with just a hint of bold flavor. One evening, I decided to try a balsamic glaze with pan-seared scallops. The combination was a hit at my dinner table, and I'm convinced that the secret lies in allowing the glaze to thicken slightly – it clings to the scallops beautifully.

As I perfected the technique, I learned that the timing of searing is crucial. Overcooking can lead to a rubbery texture, so I always keep my eyes on the clock. This method ensures that the scallops turn out golden brown on the outside while remaining tender on the inside.

        Why You'll Love This Recipe
        Delicious sweetness from the balsamic reduction
Fast, impressive, and perfect for entertaining
Scallops cooked to perfection with a golden crust

      

Understanding Scallop Selection

Choosing high-quality scallops is essential for this recipe, as they are the star of the dish. Look for large, firm sea scallops that have a moist appearance without any browning or strong fishy odor. Fresh scallops will also have a slightly sweet scent from the ocean. If you're buying frozen scallops, make sure they are individually quick-frozen and not packed in syrup, which can affect the flavor and texture.

When searing scallops, the size matters. Opt for large sea scallops, typically weighing 10-20 count per pound, as they hold up beautifully under high heat and yield that coveted caramelized crust. If you can only find smaller scallops, adjust the cooking time down, as they will require less time in the skillet.

Perfecting the Balsamic Reduction

The balsamic reduction adds a unique flavor profile to the dish, striking a balance between sweetness and acidity. Be attentive while simmering; aiming for a thick, syrupy consistency is key—it should be able to coat the back of a spoon. If you notice it thickening too quickly, reduce the heat to avoid burning. On the other hand, if it’s not thickening after 10 minutes, allow it to simmer longer while stirring occasionally.

For a touch of extra depth, consider adding flavor variations to the balsamic reduction. A splash of orange juice or zest can enhance the sweetness and add a citrusy brightness that complements the scallops beautifully. Another option is to add a pinch of crushed red pepper flakes for a subtle heat that contrasts the sweetness.

Cooking Technique Insights

Searing scallops is more about technique than time. Make sure to preheat your skillet adequately; it should be hot enough that the scallops sizzle upon contact. If they stick to the pan, they may not be ready to flip; give them a little more time until they're easily removable. Aim for a light golden-brown crust, which indicates optimal cooking while preserving the tender, buttery interior.

For perfect doneness, it's essential to keep an eye on the scallops as they cook. Cook them for about 2-3 minutes per side, and remove them from the heat when they reach an opaque center without overcooking, as this can lead to a rubbery texture. Perfectly seared scallops should feel slightly firm to the touch and have a lovely golden edge.

Ingredients

Gather these ingredients for the best results:

Ingredients

1 pound large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 tablespoon honey
Fresh parsley, for garnish

Make sure to have all ingredients measured and prepared before you start cooking.

Instructions

Follow these easy steps to prepare the dish:

Prepare the Balsamic Reduction

In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat, then reduce the heat and let it simmer until it thickens slightly. This should take about 10 minutes.

Remove from heat and set aside.

Sear the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan.

Cook Until Golden Brown

Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust. They should be opaque in the middle. Remove scallops from the skillet and place them on a serving plate.

Drizzle with Balsamic Glaze

While still hot, drizzle the balsamic reduction over the scallops. Garnish with chopped fresh parsley before serving.

Serve immediately for the best texture and flavor.

Pro Tips

Make sure the scallops are dry before seasoning
this helps achieve that lovely caramelized crust. If you're unsure, test a single scallop first to check the cooking time.

Serving Suggestions

To complement the flavors of the balsamic glazed scallops, consider serving them atop a bed of creamy risotto. The richness of the risotto balances the tartness of the glaze, and the textures play well together. Alternatively, a fresh arugula salad with a light vinaigrette can cut through the richness, making for a well-rounded meal.

Garnishing with fresh parsley not only adds a pop of color but also introduces a hint of freshness. For an extra flavor boost, drizzle a small amount of high-quality extra virgin olive oil over the finished dish to enhance its aroma and richness. A few shavings of aged Parmesan could also elevate your presentation and flavor profile.

Storage and Reheating Tips

If you have any leftover glazed scallops, store them in an airtight container in the refrigerator for up to 2 days. However, be mindful that reheating can lead to overcooked or rubbery scallops. To avoid this, gently reheat them in a skillet over low heat just until warmed through, which should take a minute or two.

While the balsamic reduction can be stored separately, it can stay fresh in the fridge for up to a week. Just reheat it gently on the stove before drizzling it over the scallops again, as it will thicken in the fridge. This way, you can enjoy a quick meal or impressive dish without starting from scratch.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops?

They pair well with a light salad, risotto, or creamy mashed potatoes.

→ How do I know when scallops are done?

Scallops are done when they are opaque and have a golden brown crust, usually after 4-6 minutes of cooking.

→ Can I prepare the balsamic reduction in advance?

Yes, you can make the balsamic reduction a day ahead and store it in the refrigerator. Just warm it up before serving.