Imagine serving a restaurant-worthy dish that looks incredibly sophisticated but takes just 25 minutes to prepare. These Seared Sea Scallops with Balsamic Soy and Honey are your ticket to culinary stardom, transforming simple ingredients into a mouthwatering masterpiece that will have everyone asking, "Who's the chef?" Whether you're planning a romantic dinner or want to elevate your cooking game, this recipe promises a perfect blend of sweet, tangy, and perfectly caramelized seafood that melts in your mouth.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 8 large sea scallops
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the scallops. Rinse them under cold water and gently pat them dry with paper towels. This step is crucial as it helps achieve a nice sear.
- In a small bowl, whisk together the balsamic vinegar, soy sauce, and honey until well combined. This mixture will serve as both a marinade and a sauce for the scallops.
- Place the scallops in a shallow dish and pour half of the balsamic soy mixture over them. Make sure the scallops are evenly coated. Let them marinate for about 10 minutes while you prepare the other ingredients.
- After marinating, remove the scallops from the dish and let any excess marinade drip off. Season both sides of the scallops with salt and pepper to taste.
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers but is not smoking.
- Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet.
- Cook the scallops for about 2-3 minutes on one side without moving them. This will create a beautiful golden crust. Once they are nicely seared, gently flip them over using tongs.
- Cook the scallops on the other side for another 2-3 minutes until they are opaque and have a firm texture. Avoid overcooking, as scallops can become rubbery if left too long.
- Once the scallops are cooked, remove them from the skillet and place them on a serving plate. Drizzle the remaining balsamic soy and honey mixture over the scallops.
- Garnish with freshly chopped parsley for a pop of color and added flavor. Serve immediately while hot.
Tips
- • Always use dry, fresh sea scallops and pat them completely dry before cooking to ensure a golden-brown crust • Use a heavy-bottomed skillet for even heat distribution • Don't overcrowd the pan - cook scallops in batches if necessary • High heat is crucial for achieving that restaurant-quality sear • Watch cooking time carefully; scallops cook quickly and can become rubbery if overcooked • Let scallops sit at room temperature for 10 minutes before cooking for more even searing • Use fresh, high-quality olive oil for the best flavor • A cast-iron skillet works best for creating that perfect golden crust
Nutrition Facts
Calories: 271kcal
Carbohydrates: 12g
Protein: 20g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
