Scallops with Bordeaux Cherry Balsamic Sauce
Scallops with Bordeaux Cherry Balsamic Sauce
Description
Perfectly seared scallops finished in a silky Bordeaux Cherry Balsamic reduction with shallots, butter, and herbs. The sweet-tart cherry balsamic balances the rich caramelized scallops beautifully, creating an elegant restaurant-style seafood dish that still feels approachable for home cooking.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
1 lb large scallops, cleaned and patted dry
2 tbsp Bordeaux Cherry Balsamic
1 tbsp Garlic Olive Oil
2 tbsp unsalted butter
1 shallot, finely chopped
¼ cup dry white wine (optional)
1 tsp fresh thyme or rosemary
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
• Pat scallops completely dry with paper towels to ensure a proper golden sear.
• Season lightly with salt and black pepper.
• Heat Garlic Olive Oil in a large skillet over medium-high heat.
• Add scallops without overcrowding the pan.
• Sear 2–3 minutes per side until deeply golden with a caramelized crust and opaque center.
• Remove scallops and set aside.
• Reduce heat to medium and melt butter in the same skillet.
• Add shallots and cook 1–2 minutes until softened.
• Pour in white wine and simmer 2–3 minutes, scraping up the browned bits from the skillet.
• Stir in Bordeaux Cherry Balsamic and fresh thyme or rosemary.
• Simmer 3–4 minutes until the sauce reduces slightly and becomes glossy.
• Return scallops to the skillet and spoon sauce over the top for 1–2 minutes.
• Finish with fresh parsley before serving.
Chef’s Tip
Dry scallops are the secret to a deep golden crust. Any excess moisture will steam them instead of allowing proper caramelization.
Flavor Variations
• Use Fig Dark Balsamic for deeper savory richness
• Swap in Raspberry Dark Balsamic for brighter berry notes
• Use Rosemary Olive Oil for extra herb-forward warmth
• Use Blood Orange Olive Oil for subtle citrus lift and balance
Pairings
Pairs beautifully with lemon risotto, roasted asparagus, sautéed spinach, wild rice, or crusty bread. Excellent alongside Chardonnay or Pinot Noir.
Recipe Notes
The Bordeaux Cherry Balsamic creates a sauce that feels rich and luxurious without overpowering the scallops. The balance of butter, shallots, and cherry balsamic gives the dish a smooth restaurant-quality finish.
