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Home » Pan Seared Scallops with a Citrus Balsamic Glaze

By Jennifer 1 Comment

Pan Seared Scallops with a Citrus Balsamic Glaze

An important thing to remember about working with scallops is that you have to have everything prepared and you must work fast.  Scallops are best when they are cooked to a medium or medium-rare.  So get all of your ingredients prepared and in place so that your're ready to get movin'.



This is one of those dishes that is quick and easy, but looks like you're showing off!  It's great served as a salad or I like to serve the scallops with steamed Basmati rice served with roasted asparagus on the side.



Pan Seared Sea Scallops with Citrus Balsamic Glaze


1 ½ lbs large sea scallops, fresh or thawed
1 T unsalted butter
2 T olive oil
½ cup flour
½ t S&P, to taste
6 cups baby salad greens
½ cup pine nuts, toasted
2 naval oranges, segmented


Rinse the scallops under cold running water, then pat dry with a clean paper towel.  Sprinkle with salt and pepper.  Pour the flour onto a plate and lightly dust the scallops with the flour.


Heat olive oil and butter over medium-high heat.  The pan needs to be very hot before adding the scallops so let it heat up just until it begins to smoke.  Add scallops to pan and don't move them!  You want a nice golden brown crust to form and the center to turn opaque (about 2 minutes on one side and 1 minute to finish on the other).  Do not overcook scallops as they will become rubbery.  You should be able to easily cut them with a fork.  Serve scallops immediately.


To serve, fill each plate with a generous portion of fresh baby salad greens, then place about 6 scallops around the edge.  Sprinkle each dish with toasted pine nuts and orange segments.  Drizzle salad and scallops with citrus balsamic glaze.

Citrus Balsamic Glaze



½ cup balsamic vinegar
½ cup fresh orange juice
2 T honey
½ t Freshly ground black pepper


Add all the ingredients to a small saucepan and bring to a boil. Cook over medium-high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.


Yields: ½ cup glaze

Enjoy!

Filed Under: Fish & Shellfish, Main Dish

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Comments

  1. Mike Marko says

    February 4, 2018 at 8:43 pm

    Thanks for sharing your recipe, this is sick its make me want to eat more!!!! lol

    Reply

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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