Seared Scallops with a Pan Glaze

Scallops are one of my favorite seafood dishes. They aren’t fishy at all, but are buttery and smooth and delicious!  They are super easy to cook and are fast for a weeknight dinner. They run about $12 a pound for sea scallops at our local grocery store, so I don’t do them too often, but when I do, go big or go home!

I knew I wanted to serve the scallops with a wedge salad. It’s one of our favorites and is really easy to make (lettuce, blue cheese dressing, blue cheese crumbles, red onion, tomatoes and bacon.) So, I decided to go all out for these scallops…no calories were spared in the making of this dish!  The sweetness of the glaze pairs so well with the scallops. It’s delicious!

Seared Scallops with a Pan Glaze

(Serves 2)

4 strips thick cut bacon

¾ lb Sea Scallops (I just asked for 8 large at the counter)

Sea salt and pepper

¼ c. balsamic vinegar

¼ c. chicken broth

Remove scallops from packaging. Layer on paper towels so that the water is absorbed. Salt and pepper the scallops.

In a large skillet, cook bacon for salad and set aside. When finished, use a paper towel to soak up a little of the grease, but not all. Heat skillet with bacon grease over medium high heat. Once grease is hot, add the scallops, making sure they do not touch one another. Once you set them in the pan, don’t move them. This will ensure they get a good sear. Cook for 3 minutes, then flip and cook on the other side. Meanwhile, turn your oven on warm. Once the scallops are seared on both sides, place on an oven safe plate and put in the oven to keep warm.

Add the vinegar and broth to your skillet. Simmer and let reduce to about ¼ of the original amount. It should form a glaze. Use a whisk to occasionally stir and get all of the goodness from the bottom of the pan. You could add some shallots here if you’d like.

Plate the scallops with the wedge and spoon the glaze over them. Serve immediately. Enjoy!