+
4 (3)

Categories: Fish and shellfish, Healthy eating, Main courses

Balsamic-glazed scallops

Balsamic-glazed scallops
Los Angeles Times

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just ... Read more

Total time: 10 minutes | Serves 4
  • 16 sea scallops (about 1 1/2 pounds)
  • Sea salt and freshly ground white pepper to taste
  • 1/4 cup top-quality aged balsamic vinegar
  • 1 teaspoon very sharp Dijon mustard
  • 1/2 teaspoon tamari or soy sauce
  • Dash cayenne
  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped chervil

Step 1Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.

Step 2In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.

Step 3Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.

Step 4Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.

Each serving:
262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Red Fish Grill's crab cakes
Grilled squid with white bean salad
Poached sole with basil-garlic oil and Champagne vinaigrette
One-pot shrimp steamer