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 sea scallops, cleaned; Salt and pepper, to taste; 2 tablespoons olive oil; 1/4 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon butter; Fresh parsley, chopped, for garnish

Highlighted under: Comfort Meal Recipes

I absolutely love making Balsamic Glazed Seared Scallops for a quick yet elegant dinner. The rich, tangy glaze perfectly complements the sweetness of the scallops, making every bite a delight. Plus, the entire dish comes together in just a few minutes, which means I can impress my friends and family without spending hours in the kitchen. Whether for a special occasion or a cozy night in, this recipe never fails to impress. It's one of my go-to seafood dishes that never disappoints!

Created by

Luca

Last updated on 2026-01-22T14:06:30.282Z

When I first tried preparing scallops, I was amazed at how quickly they cook and how well they absorb flavors. The first time I paired them with balsamic vinegar, the combination was nothing short of magical. I quickly realized that the key to perfect scallops lies in cooking them at a high heat for a short time, ensuring they remain tender and juicy.

Through trial and error, I've learned that searing them just until they develop a beautiful golden crust is essential. Adding the balsamic glaze at the right moment enhances their natural sweetness, creating a dish that looks and tastes gourmet. This recipe is now a staple in my home!

Why You'll Love This Recipe
Searing the scallops creates a lovely caramelized crust
The balsamic glaze adds a perfect sweet and tangy finish
Quick and easy to prepare, making it a go-to for weeknight dinners

The Importance of Drying Scallops

Before cooking scallops, drying them properly is crucial for achieving that spectacular caramelized crust. Excess moisture can create steam instead of allowing the scallops to sear beautifully. Use paper towels to thoroughly pat dry each scallop, and be generous with the seasoning. This initial step sets the stage for a flavorful experience that makes every bite irresistible.

When seasoning, balance is key. A light sprinkle of salt enhances the natural sweetness of the scallops while pepper adds a touch of warmth. This can elevate the dish significantly, turning simple scallops into a delectable appetizer or main course.

Crafting the Perfect Balsamic Glaze

The balsamic glaze is the star of this dish, offering that perfect sweet and tangy finish. When choosing balsamic vinegar, opt for a high-quality product, as this will impact the flavor depth of your glaze. Gradually heating the vinegar with honey allows the flavors to meld beautifully, thickening the mixture into a syrupy consistency that clings to each scallop.

Stir continuously during this step to prevent the glaze from scorching. You’ll know it’s ready when it coats the back of a spoon lightly. If it becomes too thick, you can whisk in a splash of water to achieve your desired consistency. This versatility allows for adjustments depending on personal taste preferences!

Serving Suggestions and Variations

Balsamic Glazed Seared Scallops pair wonderfully with a variety of sides. A simple arugula salad, drizzled with a light vinaigrette, balances the richness of the scallops. Alternatively, serve them on a bed of creamy risotto or alongside roasted vegetables for a heartier meal. The options are plentiful and adaptable to different dining occasions.

For variations, consider adding a touch of lemon zest to the glaze or serving with a dollop of garlic aioli on the side. If you're looking for dietary substitutes, try using maple syrup instead of honey for a vegan option. These tweaks can refresh the dish while maintaining its elegance and flavor profile.

Ingredients

Gather the following ingredients for your Balsamic Glazed Seared Scallops:

Ingredients

1 pound sea scallops, cleaned
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon butter
Fresh parsley, chopped, for garnish

Make sure to use fresh scallops for the best flavor and texture!

Instructions

Follow these steps to create flavorful Balsamic Glazed Seared Scallops:

Prepare the Scallops

Pat the scallops dry with paper towels, and season them with salt and pepper on both sides.

Sear the Scallops

In a large skillet over medium-high heat, add olive oil. Once hot, place the scallops in the pan, ensuring they are evenly spaced. Sear for 2-3 minutes on each side until golden brown.

Make the Glaze

Remove the scallops from the skillet and set aside. In the same pan, add balsamic vinegar and honey. Stir continuously over medium heat until the mixture thickens slightly, about 2 minutes.

Finish and Serve

Add butter to the glaze and stir until melted. Return the scallops to the pan, coating them in the glaze. Cook for an additional minute before serving. Garnish with chopped parsley.

Serve the scallops immediately with your choice of side dishes. Enjoy!

Pro Tips

For the best results, ensure your scallops are dry before searing, as moisture can prevent a good sear. Additionally, cook in batches if your pan is overcrowded.

Storage and Leftover Tips

If you have leftover scallops, store them in an airtight container in the refrigerator for up to two days. However, for the best flavor and texture, it's ideal to enjoy them fresh. When reheating, do so gently in a skillet over low heat, just until warmed through to avoid rubbery scallops.

The glaze can be stored separately in the fridge for about a week. You can use it to dress salads or drizzle over grilled meats or vegetables. This makes the most of your cooking and ensures nothing goes to waste!

Troubleshooting Common Issues

One common issue when cooking scallops is undercooking, which can lead to a translucent and chewy texture. Look for a golden-brown crust on the outside and a firm yet tender inside. If you're uncertain, using an instant-read thermometer can help; scallops should reach an internal temperature of 125°F (51°C).

If your glaze is too sweet after combining the vinegar and honey, simply incorporate a splash more balsamic vinegar to balance the sweetness. Remember, cooking is all about adjustments. Don't hesitate to taste along the way and modify to suit your palate.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. For more servings, simply increase the number of scallops and adjust the glaze ingredients proportionately, ensuring each scallop is adequately coated with that tangy sauce. Aim for about 4-5 scallops per person as a standard serving, especially in a multi-course meal.

When scaling, use a larger skillet to ensure each scallop still has room to sear properly without overcrowding. If you're cooking a larger batch, you might need to sear them in batches to achieve that desirable golden color without steaming them.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best texture.

→ What can I serve with these scallops?

They pair wonderfully with risotto, asparagus, or a simple salad.

→ How do I know when scallops are done?

Scallops should be opaque in the center and firm to the touch when cooked properly.

→ Can I prepare the glaze ahead of time?

Yes, you can make the balsamic glaze in advance and store it in the refrigerator for up to a week.