Balsamic Glazed Seared Scallops

Name: Balsamic Glazed Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup balsamic vinegar; 2 tablespoons honey; 1 teaspoon Dijon mustard

Highlighted under: Taste the World Recipes

I can hardly resist the delicious allure of balsamic glazed seared scallops whenever I prepare them. The combination of the sweet tanginess of balsamic reduction with perfectly seared scallops creates a dish that's truly irresistible. In only a minimal amount of time, I can transform simple ingredients into a gourmet experience. I’ve learned over the years that the key to those golden, crispy edges lies in ensuring the pan is hot enough. Let me share this delightful recipe that will surely impress your guests.

Created by

Anna

Last updated on 2026-01-22T19:13:28.174Z

Cooking balsamic glazed seared scallops has been a game changer for my dinner parties. I've experimented with various flavors, but there's something special about the balance of sweet and savory in this dish. I always ensure the scallops are pat dried thoroughly before searing; it guarantees that perfect caramelization everyone loves.

Once I mastered the timing – getting the scallops out of the pan just before they turn opaque – I could serve them with a touch of elegance. The glaze coats them beautifully, and the dish is often the highlight of the meal. I highly recommend serving it over a bed of arugula or alongside a light salad!

Why You'll Love This Recipe
The sweet and tangy balsamic reduction elevates the scallops to a whole new level.
Scallops cook quickly, making this dish great for last-minute dinners.
It’s a visually stunning dish that’s perfect for impressing guests.

Mastering the Balsamic Glaze

The balsamic glaze is what sets this dish apart, and mastering its preparation can elevate your scallops to gourmet status. When heating the vinegar, you want to watch for a gentle simmer rather than a vigorous boil. A lower heat allows the flavors to meld beautifully and helps prevent burning. As it reduces, you're looking for a consistency that coats the back of a spoon – about half of its original volume will yield a rich, flavorful glaze that turns glossy and thick.

Using quality balsamic vinegar will significantly impact the flavor of your glaze. Look for a high-quality, aged balsamic that has a complex flavor profile and less vinegary sharpness. If you’re in a pinch, you can use a balsamic vinegar with added sweetness or even add more honey to a standard vinegar to mimic the depth of flavor that aged varieties provide. Remember, this glaze can also double as a salad dressing or finishing touch for other proteins.

Perfectly Seared Scallops

Achieving perfectly seared scallops requires patience and attention to detail. Before adding scallops to the skillet, ensure your pan is preheated sufficiently — the olive oil should shimmer, indicating it is hot enough. If the scallops are added too early, they will release moisture and not sear properly, resulting in a steamed texture rather than a golden crust. If you hear a sizzle when the scallops hit the pan, you're on the right track.

When searing, avoid overcrowding the pan, as this reduces the heat and can also cause scallops to stick. Work in batches if necessary. The ideal cooking time is 2–3 minutes per side; look for a golden brown crust before flipping. Adding butter in the last minute enhances flavor and allows you to baste the scallops, adding a rich, nutty finish. I recommend using a high-smoke point oil to avoid burning while still imparting a lovely flavor.

Ingredients

For the Scallops

1 pound sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter

For the Balsamic Glaze

1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard

Preparation Steps

Instructions

Cooking Instructions

Make the Balsamic Glaze

In a small saucepan over medium heat, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer, reduce the heat to low, and let it simmer until it thickens, about 15 minutes. Set aside.

Prepare the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. Heat the olive oil in a large skillet over high heat until it shimmers.

Sear the Scallops

Add the scallops to the skillet, making sure not to crowd them. Sear them for 2-3 minutes on each side until they are golden brown. During the last minute, add butter to the skillet and baste the scallops with the melted butter.

Plate and Serve

Remove the scallops from the skillet and drizzle the balsamic glaze over them. Serve immediately.

Enjoy Your Dish!

Pro Tips

Always ensure the scallops are dry before searing to achieve the best caramelization. If they are too wet, they will steam instead of sear.

Storing and Reheating

If you have leftover scallops, store them in an airtight container in the refrigerator for up to two days. Keep in mind that scallops are best enjoyed fresh, so try to only prepare what you will serve. When reheating, do so gently in a non-stick pan over low heat to avoid overcooking and toughening the scallops. For best results, add a splash of water or broth to reintroduce some moisture as they warm.

The balsamic glaze can actually be made in advance and stored in the fridge for up to two weeks. Just give it a gentle reheat to bring back that glossy texture. This makes the dish even quicker to prepare on busy nights, reducing time spent in the kitchen while still serving something delicious.

Variations to Explore

Experimenting with different flavor profiles can provide a delightful twist to this recipe. For a Mediterranean touch, consider adding fresh herbs like thyme or basil during the basting process with butter. These herbs infuse a fragrant aroma that complements the sweetness of the balsamic glaze beautifully.

If you're looking for a citrusy brightness, a squeeze of lemon juice or a splash of orange juice in the glaze adds a refreshing note. Alternatively, you could swap out the honey for maple syrup for a different sweet undertone that pairs splendidly with the scallops' natural brininess. These variations not only keep the recipe exciting but also allow you to tailor it to your palate.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

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

→ How do I know when scallops are done cooking?

Scallops are done when they are opaque and have a golden crust on the outside, usually about 2-3 minutes per side.

→ What can I serve with balsamic glazed scallops?

They pair beautifully with a simple green salad or over a bed of creamy mashed potatoes.

→ Can I make the balsamic glaze ahead of time?

Absolutely! The glaze can be made in advance and stored in the fridge for up to a week.