Balsamic Glazed Seared Scallops

Name: Balsamic Glazed Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops; Salt and pepper, to taste; 1 tablespoon olive oil; 1/4 cup balsamic vinegar; 1 tablespoon honey; 1 tablespoon unsalted butter; Chopped fresh parsley, for garnish

Highlighted under: Cozy Cravings Kitchen

When I first tried balsamic glazed seared scallops, I was amazed at how something so simple could be so delicious. The combination of the rich, savory balsamic glaze with the sweet, tender scallops creates a dish that's both elegant and comforting. It’s become one of my go-to recipes for entertaining friends or enjoying a special weeknight dinner. I love how quickly it comes together, allowing for more time to savor every bite and enjoy great company around the table.

Created by

Emma

Last updated on 2026-01-22T10:37:28.186Z

Preparing these scallops is almost as satisfying as tasting them! I learned that the key to achieving that perfect sear is to ensure your skillet is hot enough before adding the scallops. This creates a beautiful caramelization, locking in moisture and flavor. I usually recommend using fresh scallops for the best texture and taste, but if you must use frozen ones, be sure to thaw them completely and pat them dry.

One time, I decided to experiment with adding a touch of honey to the balsamic glaze, and it elevated the dish to a whole new level. The sweetness balanced perfectly with the tanginess, enhancing each bite. If you want to impress your guests, consider serving the scallops over a bed of creamy risotto or a fresh arugula salad!

Why You Will Love This Recipe
Perfectly seared scallops with a beautiful caramelization
Rich balsamic glaze that adds depth of flavor
Quick and easy to prepare, ideal for busy evenings

Choosing the Right Scallops

When selecting scallops for this recipe, look for large sea scallops as they have a sweeter flavor and a firmer texture compared to smaller bay scallops. Fresh scallops should appear moist and plump, with a slightly translucent exterior. Avoid any scallops that have brown spots or a strong fishy smell; these are often signs of spoilage. If you can’t find fresh scallops, high-quality frozen scallops can be a great alternative, but be sure to thaw them completely and pat them dry before cooking for optimal results.

The way you prepare your scallops can make or break this dish. For perfectly seared scallops, it's crucial to dry them well with paper towels before seasoning. Excess moisture can cause the scallops to steam rather than sear, preventing that desirable golden crust. Also, adding salt just before cooking helps to draw out moisture and enhances flavor without making them too salty.

Mastering the Balsamic Glaze

The balsamic glaze is what elevates these scallops from simple to extraordinary. When cooking the glaze, keep a close eye on it as it can go from perfect to burnt quickly. You want to simmer the balsamic vinegar and honey until it thickens slightly; this usually takes about 3-4 minutes. The right consistency is when it coats the back of a spoon without drizzling off too quickly. If it becomes too thick, you can add a splash of water to loosen it up.

Feel free to customize the glaze by adding a pinch of fresh herbs like rosemary or thyme for an aromatic twist. If you're looking for a sweeter glaze, increase the honey by a teaspoon or two. Conversely, if you prefer more acidity, add a dash of lemon juice once you’ve finished cooking it. Trying different combinations can take this dish to new flavor heights.

Serving Suggestions and Variations

This dish is incredibly versatile. Serve the balsamic glazed scallops over a bed of creamy risotto or alongside roasted asparagus for a complete meal. If you’re looking for a lighter option, a simple mixed green salad with a light vinaigrette will balance the richness of the scallops beautifully. Offering crusty bread on the side can also help soak up the remaining glaze, ensuring no delicious flavors go to waste.

If you're preparing this dish for a crowd, you can easily scale it up by doubling the ingredients. Just ensure you have enough skillet space to sear the scallops in batches, as overcrowding the pan can lead to uneven cooking. Leftover scallops can be stored in the refrigerator for up to two days, but remember to reheat them gently on low heat to maintain their tenderness.

Ingredients

Ingredients for Balsamic Glazed Seared Scallops

Ingredients

12 large sea scallops
Salt and pepper, to taste
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon unsalted butter
Chopped fresh parsley, for garnish

Make sure to prep all ingredients before starting to ensure a seamless cooking process!

Instructions

Cooking Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Skillet

In a large skillet, heat the olive oil over medium-high heat until it's shimmering.

Sear the Scallops

Add the scallops to the skillet in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through.

Make the Glaze

Remove the scallops and set them aside. In the same skillet, add balsamic vinegar and honey, stirring to combine. Allow to simmer for 3-4 minutes until slightly thickened.

Finish with Butter

Stir in the butter until melted. Return the scallops to the skillet to coat them in the glaze.

Serve and Enjoy

Garnish with chopped parsley and serve immediately for the best flavor!

Serve these scallops with your choice of side for a delicious meal!

Pro Tips

For the best results, don’t crowd the pan while searing the scallops. This ensures they cook evenly and develop a beautiful sear.

Troubleshooting Common Issues

If your scallops aren’t browning properly, it’s likely due to excess moisture or the skillet not being hot enough. Always ensure the skillet is at a medium-high temperature before adding the scallops. If they stick to the pan when you try to flip them, give them a little more time to develop a crust; they will naturally release when perfectly seared.

Overcooked scallops can become rubbery. Keep an eye on the clock and aim for a searing time of about 2-3 minutes per side. The scallops should be golden brown on the outside and opaque in the center. If you're unsure, a quick check with a fork can help confirm doneness.

Make-Ahead Tips and Storage

While searing scallops is best done just before serving to ensure they stay tender, you can make the balsamic glaze a few hours in advance. Store it in the refrigerator in an airtight container and gently reheat before drizzling over the scallops. If you're prepping for an event, this can save you valuable time right before serving.

For storing leftovers, place scallops in a sealed container and refrigerate them for up to two days. When reheating, use low heat in a skillet to prevent them from drying out. Adding a splash of broth or a drizzle of olive oil can help keep them moist.

Ingredient Substitutions

If you don’t have honey on hand, agave nectar or maple syrup can provide a similar sweetness to compliment the balsamic vinegar. For a different flavor profile, you may also try using a fruit-based syrup like pomegranate or fig, which can enhance the overall taste experience.

For those looking to make this dish dairy-free, omit the butter and use a high-quality olive oil or vegan butter substitute at the end for a similar richness. This adjustment allows everyone to enjoy the dish while accommodating dietary preferences or restrictions.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure they are fully thawed and patted dry before cooking for the best results.

→ What can I serve with scallops?

Scallops pair beautifully with risotto, mashed potatoes, or a fresh green salad.

→ How can I tell when the scallops are done?

Scallops are done when they are opaque and firm to the touch, usually taking about 2-3 minutes per side.

→ Can I make the balsamic glaze ahead of time?

Yes, you can make the balsamic glaze ahead and store it in the refrigerator. Just reheat it before serving.