Sunday, October 3, 2010

Caramelized Scallops

It's Sunday night and of course we are serving shell fish.  I found this great recipe on a website called This Primal Life.  I am always looking for new ways to prepare scallops.  This recipe with a balsamic reduction sauce may just be my new favorite.

For 4 servings you will need:
1 pound sea scallops
salt & pepper
1-2 Tbsp butter
fresh basil or other herb for sprinkling

For the sauce you will need:
1/2 cup balsamic vinegar
1 Tbsp butter

1.  In a small sauce pan heat the vinegar over medium high heat until reduced by half.  Add the butter and stir until blended.  Set aside.
2.  Lay scallops on a paper towel and try to remove as much moisture as possible.  Salt and pepper both sides.
3.  Heat 1/2 the butter in a large saute pan until the butter just begins to brown.  Gently lay 1/2 the scallops in the pan.  Do not disturb for 2 - 2 1/2 minutes.
4.  Gently turn them over with tongs and let cook for another minute.  Remove from pan, add more butter and repeat with remaining scallops.
5.  Spoon sauce onto plates and place scallops on sauce.

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