Scallops with Bordeaux Cherry Balsamic Sauce
Seared Scallops with Bordeaux Cherry Balsamic Sauce
Description
Golden seared sea scallops served with a glossy Bordeaux Cherry Dark Balsamic pan sauce made with shallots, white wine, thyme, butter, and a bright finishing splash of balsamic. The sauce is elegant, lightly fruity, and balanced so it complements the scallops without overpowering their natural sweetness.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
1 lb large dry sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
1 tbsp Garlic Infused Olive Oil
1 tbsp unsalted butter, divided
1 small shallot, finely minced
¼ cup dry white wine
2 tbsp Bordeaux Cherry Dark Balsamic, divided
1 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp chopped fresh parsley
Optional: lemon wedges for serving
Instructions
• Pat scallops very dry with paper towels. If they feel wet, let them sit uncovered on a paper towel-lined plate in the refrigerator for 10–15 minutes, then pat dry again.
• Season scallops lightly on both sides with kosher salt and black pepper just before cooking.
• Heat Garlic Infused Olive Oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
• Add scallops in a single layer without crowding the pan. Sear undisturbed for 1½–2 minutes, until deeply golden on the first side.
• Flip scallops and cook 45–60 seconds more, just until barely opaque in the center. Transfer scallops to a warm plate. Do not return them to the pan later, or they may overcook.
• Reduce heat to medium. Add ½ tablespoon butter and the shallot to the skillet. Cook 1–2 minutes, stirring often, until softened.
• Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer 2–3 minutes, until reduced by about half.
• Stir in 1 tablespoon Bordeaux Cherry Dark Balsamic and thyme. Simmer 30–60 seconds, just until glossy and spoonable.
• Remove from heat. Whisk in the remaining ½ tablespoon butter, the remaining 1 tablespoon Bordeaux Cherry Dark Balsamic, and lemon juice.
• Spoon the warm sauce onto plates, arrange the scallops over the sauce, and finish with parsley. Serve immediately with lemon wedges if desired.
Chef’s Tip
Use dry sea scallops whenever possible. Wet scallops release too much moisture and make it difficult to get a deep golden crust. Sear the scallops hard and fast, then build the sauce separately so the scallops stay tender instead of turning rubbery.
Flavor Variations
• Use Fig Dark Balsamic for a deeper, richer sauce that pairs beautifully with scallops, mushrooms, and risotto.
• Use Pomegranate Dark Balsamic for a brighter, tangier finish that works well with citrus, asparagus, and couscous.
• Use 25 Star Dark Balsamic Vinegar for a more classic balsamic sauce with balanced acidity and depth.
• Use Rosemary Olive Oil instead of Garlic Infused Olive Oil for a more herb-forward version.
• Use Blood Orange Olive Oil instead of Garlic Infused Olive Oil for a subtle citrus lift that works beautifully with the cherry balsamic.
Pairings
Serve with lemon risotto, creamy polenta, roasted asparagus, sautéed spinach, wild rice, blistered cherry tomatoes, or crusty bread for catching the sauce. Chardonnay, Pinot Gris, dry Riesling, or a light Pinot Noir all pair nicely with the sweet scallops and cherry balsamic sauce.
Build Your Plate
Turn this into a complete dinner
This dish is rich, delicate, and lightly fruity, so the best plate needs a creamy base, a green vegetable, and a bright finish to keep the scallops at the center.
Finished Meal
Seared scallops with Bordeaux Cherry Balsamic sauce, lemon risotto, roasted asparagus, and a fresh parsley finish.
Protein
Large dry sea scallops, seared until golden and served immediately.
Vegetables & Sides
Lemon risotto, creamy polenta, roasted asparagus, sautéed spinach, wild rice, blistered tomatoes, or crusty bread.
Flavor Pairing
Bordeaux Cherry Dark Balsamic brings sweet-tart fruit depth, while Garlic Infused Olive Oil adds a savory foundation.
Recipe Notes
Scallops cook quickly, so have the sauce ingredients measured before you start. The sauce should be glossy and spoonable, not thick or syrupy. If it reduces too far, loosen it with a small splash of white wine or water. Serve immediately, since scallops are at their best right after searing.
