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
GRILLED FENNEL
Provided by Food Network
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.
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
GLAZED SEA SCALLOPS WITH BRAISED FENNEL
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
- Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
- Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
- Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams
BALSAMIC REDUCTION WITH GRILLED SCALLOPS AND FENNEL RECIPE - (4.6/5)
Provided by á-73576
Number Of Ingredients 16
Steps:
- For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until balsamic reduces nearly halfway, or to desired thickness for use with squirt bottle, approximately twenty to twenty-five minutes, stirring frequently in between. Sprinkle in salt and pepper, check seasoning. Let reduction cool then use a funnel to siphon finished sauce into plastic squirt bottle. For the fennel Preheat gas grill for fifteen minutes, spray grill tray with oil if using, placing fennel quarters on top, grill on medium low heat until crisp tender, about twenty to twenty-five minutes, turning fennel over intermittently. For the Scallops Grease grill tray or grates for cooking scallops. Dry scallops very well using paper towels, brush top and underside of scallops with olive oil, sprinkle with salt and pepper. Place scallops on very high heat, not flaming. Grill for three minutes, turn scallops over, grill for another three minutes. Cook another minute or two if desired for further doneness. Assembly Begin grilling fennel. Meanwhile, drizzle Balsamic Reduction onto each place with a decorative design. Ten minutes before fennel is done, begin grilling scallops. Place fennel pieces onto each plate then arrange finished scallops, sprinkle with a bit more salt and pepper if desired. Add a small piece of fennel top to each platter.
GRILLED FENNEL ON THE BBQ (ANISE IN FRENCH)
One of the most underutilized vegetables with its anise undertones, it's one of the few I love. A woman in the grocery today gave me her recipe for it on the barbecue.
Provided by MarraMamba
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
- Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Brush each fennel quarter with marinade.
- Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.
Nutrition Facts : Calories 77.3, Fat 3.9, SaturatedFat 0.5, Sodium 145.6, Carbohydrate 10.5, Fiber 4, Sugar 0.2, Protein 2
More about "balsamic reduction with grilled scallops and fennel recipe 465"
THE BEST SCALLOP RECIPE EVER!!! SCALLOP WITH GOLDEN …
From youtube.com
Author Youtube RecipesViews 442
GRILLED SCALLOPS AND FENNEL WITH BALSAMIC REDUCTION
From spicedpeachblog.com
Servings 4Estimated Reading Time 4 minsCategory FishTotal Time 1 hr 20 mins
SEARED SCALLOPS WITH FENNEL AND LEMON RELISH RECIPE
From foodandwine.com
HOW TO SEAR SCALLOPS - THE ANTHONY KITCHEN
From theanthonykitchen.com
BALSAMIC-GLAZED SCALLOPS RECIPE - LOS ANGELES TIMES
From latimes.com
GRILLED SCALLOPS | THE MODERN PROPER
From themodernproper.com
EASY BALSAMIC REDUCTION RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN
From foodandwine.com
BALSAMIC REDUCTION (BALSAMIC GLAZE) RECIPE - LOVE AND …
SCALLOPS WITH BALSAMIC CARAMEL REDUCTION | IGA RECIPES
From iga.net
BALSAMIC REDUCTION RECIPE - THE CREATIVE BITE
From thecreativebite.com
GRILLED SCALLOPS, BALSAMIC DRESSING, ASPARAGUS – BITTON
From bittongourmet.com.au
GRILLED SCALLOPS AND FENNEL WITH BALSAMIC REDUCTION ARCHIVES
From spicedpeachblog.com
GRILLED SCALLOPS AND FENNEL WITH BALSAMIC REDUCTION …
From tfrecipes.com
BALSAMIC REDUCTION – HOW TO MAKE BALSAMIC GLAZE - RACHEL COOKS
From rachelcooks.com
BAY SCALLOPS WITH A BALSAMIC REDUCTION - EVO AMERICA, LLC
From evoamerica.com
RECIPES GRILLED SCALLOPS WITH FENNEL AND LIME BUTTER - SOSCUISINE
From soscuisine.com
You'll also love