Balsamic Glazed Seared Scallops

Name: Balsamic Glazed Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 lb fresh sea scallops; 2 tbsp olive oil; Salt and pepper to taste; 1 cup balsamic vinegar; 2 tbsp honey; 1 clove garlic, minced; 1 tsp fresh thyme, chopped

Highlighted under: Balanced Meal Recipes

I absolutely love making Balsamic Glazed Seared Scallops for a special dinner. The sweet tang of the balsamic reduction complements the delicate flavor of the scallops perfectly. This dish is incredibly quick, making it ideal for a weeknight meal or a dinner party. I was amazed at how the caramelization of the scallops adds a beautiful color and depth to the dish. Pairing the scallops with a light salad or roasted vegetables enhances the meal, creating a delightful dining experience that is both luxurious and easy.

Created by

Emily

Last updated on 2026-01-22T11:57:28.587Z

When I first tried Balsamic Glazed Seared Scallops, I was astonished by how a simple reduction could elevate the dish. I decided to experiment with different cooking times, and I found that searing them for exactly two minutes on each side provides a perfect caramelization, resulting in a beautiful golden color and a tender, juicy center.

Additionally, the quality of the balsamic vinegar can significantly affect the dish's flavor. I recommend opting for a good-quality balsamic that isn't overly acidic, as this will enhance the sweetness of the glaze and perfectly complement the scallops. This combination never fails to impress my guests!

Why You Will Love This Recipe
Rich, tangy balsamic glaze that elevates the scallops
Quick and easy preparation for any occasion
Elegant presentation that will wow your guests

Mastering the Sear

Achieving the perfect sear on scallops is all about moisture management. Start by patting the scallops dry thoroughly with paper towels; excess moisture will hinder their ability to caramelize. If your pan is not hot enough, the scallops will steam rather than sear, leading to a less flavorful crust. Heat your skillet over high heat until it’s sizzling before you add the oil, which helps to create that essential golden-brown crust.

Pay close attention to the timing when searing. Each scallop should ideally cook for about 2-3 minutes per side, depending on size. When they turn golden brown and release easily from the pan, it’s time to flip them. A good indicator of doneness is when they’re opaque throughout. Aim for a slightly firm texture without overcooking them, as they can become rubbery if left too long.

The Perfect Balsamic Glaze

The balsamic glaze is critical to balancing the dish. When reducing balsamic vinegar, remember that a higher heat will reduce the time it takes to thicken, but you must stir frequently to avoid burning. Look for a glossy consistency that coats the back of a spoon; this usually takes about 10 minutes. Adding honey enhances the sweetness, helping combat the sharpness of the vinegar.

If you're short on time, you can substitute the balsamic reduction with a store-bought glaze. However, homemade versions typically offer a richer flavor. Don’t hesitate to infuse with other flavorings like fresh herbs or citrus zest to personalize it further. I recommend tasting periodically to adjust sweetness and acidity as desired, ensuring the glaze perfectly complements your scallops.

Serving Suggestions

Pairing your Balsamic Glazed Seared Scallops with fresh sides can elevate the meal. A light arugula salad tossed in lemon vinaigrette brings brightness and cuts through the richness of the scallops. Alternatively, consider serving them over a bed of creamy risotto or quinoa to soak up the delicious balsamic glaze. Roasted or sautéed seasonal vegetables make for an ideal accompaniment, enhancing both flavor and presentation.

Presentation matters with this dish due to its elegant nature. Use a large, flat plate to arrange the scallops in a single layer, drizzling the balsamic glaze artistically over the top. A final sprinkle of fresh herbs, such as parsley or chives, not only adds a pop of color but also a fresh flavor dimension. Serve with a glass of crisp white wine to round out this luxurious dining experience.

Ingredients

For the Scallops

1 lb fresh sea scallops
2 tbsp olive oil
Salt and pepper to taste

For the Balsamic Glaze

1 cup balsamic vinegar
2 tbsp honey
1 clove garlic, minced
1 tsp fresh thyme, chopped

Prepare all ingredients before starting to cook for best results.

Instructions

Prepare the Balsamic Glaze

In a small saucepan, combine balsamic vinegar, honey, garlic, and thyme. Bring to a boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes or until the mixture thickens slightly. Remove from heat and set aside.

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, heat olive oil over high heat. Once the oil is shimmering, carefully add scallops and sear for 2-3 minutes on each side until golden brown and opaque in the center.

Glaze and Serve

Once scallops are cooked, drizzle the balsamic glaze over them in the skillet to coat. Serve immediately with extra glaze if desired.

Enjoy your delicious Balsamic Glazed Seared Scallops!

Pro Tips

Make sure your scallops are dry before searing to get a lovely crust. A hot skillet is key to achieving that perfect sear.

Storing Leftovers

If you have leftover scallops, store them in an airtight container in the refrigerator. They will last up to two days but are best enjoyed fresh. Reheating scallops can be tricky; to avoid a rubbery texture, gently warm them in a skillet over low heat just until heated through, about 2-3 minutes, adding a splash of water to maintain moisture.

The balsamic glaze can be made in larger batches and stored in the fridge for up to a week. Just reheat it in a saucepan over low heat before serving. This makes it a great option for quick meals throughout the week, simply drizzling it over any protein or vegetables you have on hand.

Dietary Variations

For those looking for a lower-carb option, consider replacing the honey with a sugar substitute compatible with cooking, such as erythritol or agave. This adaptation maintains the sweetness without adding extra sugars. Keep in mind that some substitutes may have varying sweetness levels, so adjust to taste as you prepare the glaze.

Vegetarians can enjoy a similar flavor profile by substituting scallops with large, meaty mushrooms, like portabello. Sear them in the same way, and they absorb the balsamic glaze beautifully, creating a hearty alternative that complements the dish's flavor profile while catering to dietary restrictions.

Scaling the Recipe

This recipe is easily scalable, whether you're cooking for a family or entertaining guests. For every additional pound of scallops, simply multiply the ingredients for the glaze and adjust cooking time accordingly. Just make sure to give your scallops enough space in the pan; overcrowding can cause them to steam rather than sear.

If cooking in larger quantities, you might also want to divide the cooking into batches. Keep the first batch warm in a 200°F (93°C) oven while finishing the remaining scallops. This way, they all stay hot and perfectly cooked when it’s time to serve. Just remember, the glaze can be prepared ahead of time, saving you precious minutes during meal prep.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What can I serve with scallops?

They pair well with a light salad, roasted vegetables, or even pasta.

→ How do I know when scallops are cooked?

Scallops should be opaque and have a golden crust on each side. They cook quickly, usually in about 4-6 minutes total.

→ Can I make the balsamic glaze ahead of time?

Absolutely! You can prepare the glaze in advance and store it in the refrigerator for up to a week.