Balsamic Glazed Sea Scallops
Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.).
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
Ingredients:
Ingredients for the marinade:
- 1 Pound Sea Scallops
- 2 tablespoons MOV Lemon Olive Oil for searing the scallops
Ingredients for the marinade:
- 3 tablespoons MOV Honey-Ginger White Balsamic
- 1 tablespoon Dijon mustard
- 1 tablespoon light or dark brown sugar (I used “sugar in the raw”)
- Sea Salt and Ground Pepper to taste.
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Directions:
Whisk all the marinade ingredients together and add the scallops to sit for half an hour. Heat the olive oil in a heavy skillet. Arrange the marinated scallops round side down and sear until brown without moving them for about 3 minutes. Turn and sear the other side of the scallops for about 3 minutes. Add the left-over marinade and reduce over a low heat. Serve on angel hair pasta, cooked with a little lemon olive oil and fresh steamed asparagus drizzled with lemon olive oil. Enjoy!!! |
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