Balsamic Glazed
Sea Scallops
1 lb. sea scallops
1 tbsp. extra-virgin olive oil for sauteing
For the marinade:
2 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. light or dark brown sugar
Kosher or coarse salt and freshly ground black pepper
Whisk marinade ingredients together in a large bowl. Add scallops and marinate for 20 minutes, then pat dry. Heat a large skillet over medium-high heat, add a tablespoon of olive oil and when hot, add the scallops without crowding them. Sear them for about 3 minutes without moving so that the bottoms brown.
Turn the scallops and sear them until they are browned on the second side and the insides are almost opaque, about 3 minutes longer. Remove the scallops from the heat and let them sit for a minute before serving.
Makes 4 servings.
Source: The Mom 100 Cookbook by Katie Workman (Workman Publishing, 2012)
— Janet K. Keeler
Tampa Bay Times
