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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
NUTRITION FACT
Per Serving: 268 calories; protein 30.2g; carbohydrates 7.4g; fat 10.4g; cholesterol 87.6mg; sodium 559.2mg.
Prepare your food in advance can be extremely enjoyable when you do it with your favorite music in the yard , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.
Bought the right cooking tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for any home chef.
