Seared Scallops with Balsamic
Scallops are a sophisticated and easy-to-prepare seafood appetizer or entrée. Scallops are mainly caught in the summer months, but they can be purchased all year round frozen then thawed. Any time you sear scallops, it’s important to remove any excess liquid before cooking. The pan must be hot, not too much oil in the pan, and the scallops far apart. Ideally, they need to sear and obtain a golden caramelization on the surface of each side. The combination of caramelized scallops with a thick drizzle of savory balsamic gives this dish an outstanding taste. Chef Wecker
Ingredients
- 8 large scallops
- 3 tbsps Secolari Lemon Olive Oil divided
- 1 to taste Secolari Black Truffle Sea Salt
- 1 to taste. black pepper
- 1 tbsp Secolari Black Truffle Sea Salt
- 2-3 tbsps Secolari Honey Ginger Balsamic
Instructions
- Place scallops on a plate with paper towels to remove any excess liquid. You may need to change the paper a few times until the scallops are completely dry.
- On a baking sheet, drizzle olive oil aand place the scallops on top. Drizzle a little oil over the tops of the scallops. Season lightly with salt, pepper and Secolari lemon herb seasoning.
- In a large hot skillet, add the scallops to the pan making sure the scallops do not touch each other for better result. Sear (cook to crispy golden) about 2-3 minutes on each side depending on size of scallops. The top and bottom of scallops should be golden while the center should be just opaque in color.
- Transfer the scallops to serving plates, and drizzle with Balsamic.