Feel like I’ve been phoning it in a bit lately. Not for you guys, of course. But, here at home. Haven’t been really making the fancy pants dinners Nancy has grown used to so tonight I’m stepping it up with these Seared Sea Scallops with Balsamic Syrup.
She’s been asking for scallops for a while now, but truth be told, I was waiting for them to go on sale. Hey, even on sale these are $20/lb. Why? Because these are “dry” day boat sea scallops not your run of the mill “wet” supermarket scallop. You can get a better understanding of the difference here if you like.
So, now that I had some quality seafood I had to figure out what to do with it.
I settled on a hot, quick sear followed by a deglaze with a quality balsamic vinegar. The vinegar would not only get all that good stuff off the bottom of the pan – the whole point of deglazing – but would reduce down to a syrup and pretty much make it’s own sauce. Easy right?
Served on top of a simple, creamy, parmesan polenta it made for an awesome dinner. Fancy enough to satisfy even the most demanding wife and easy enough to whip up on any old weeknight. Go on. Try it for yourself.
Seared Sea Scallops with Balsamic Syrup
- ½ lb fresh dry sea scallops
- 1 tbsp butter
- ¼ cup quality balsamic vinegar
- Dry the scallops well with paper towels then season with salt & pepper.
- Heat the butter in a non-stick pan over medium high heat. When foaming subsides add the scallops. Cook till browned on bottom, flip and brown the other side. Remove and keep warm.
- Add vinegar to pan. Scrape up any browned bits on the bottom of the pan and cook balsamic till reduced by at least half.
- Place scallops on a bed of polenta, mashed potatoes or even sautéed spinach if you like.
- Drizzle vinegar syrup over scallops. Enjoy.