This is quick, simple, and delectable. For big families and lots of guests, it is simple to double and triple.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 12 large sea scallops
- ¼ teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- ½ cup dry white wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh tarragon (Optional)
Instructions
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 559 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Skipped the tarragon, added a bit more Balsamic. It was easy and tasty, everyone loved it!
I felt like a gourmet chef when I added the wine and the pan flamed up! It caught me by surprise as no other reviewers had that happen. I guess my pan was too hot. I continued on and loved the dish! The scallops were cooked perfectly and the sauce was delicious. This is a keeper!
I just used Old Bay ( no S&P ) and let them sit in it for a bit….no changes other than that. I loved them! hubs isn’t a fan of scallops but didn’t make him any! Will make again!
I loved it and so did the MRS. Happy wife happy life…
Made this last night for dinner and it was excellent! It was simple to throw together and the end result was very elegant. The cook time is spot on and the glaze complimented the scallops perfectly. 5 star recipe and one that is sure to impress!
HOLY COW! SO INCREDIBLY GOOD. I never write reviews but I couldn’t stop eating this dish, it’s amazing you need to try this!
Not a keeper. Will definitely not make this again.
Very delicious! Easy. I never liked scallops until now. Hubby said the sauce would be good with grilled chicken as well. Good amount of sauce. Definitely on our rotation now.
I’d make it again. Tasty!
Loved that it didn’t taste too fishy, I have never pan seared scallops before. I will say my daughter loved it which is quite an accomplishment!
What a beautiful meal. Very quick and easy to make. The presentation is wonderful and the flavor is outstanding.. The sauce reduces very well into a thick consistency, making it wonderfully flavorful. I Heartily recommend the diced tarragon on top.
Made it for my husband. We both loved it and will definitely be making it again.
It was spectacular. We did not add the Terragon, as we didn’t have any, but it was great without. We will make these again in the future.
Everyone loved them. Made for my husband bday. Should have used a different pan for more browning, the non stick pan could have done better. But great flavor
No changes, but I doubled the sauce.