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Scallops with Bordeaux Cherry Balsamic Sauce

Scallops with Bordeaux Cherry Balsamic Sauce




Ingredients:

  • 1 lb large scallops, cleaned and patted dry
  • 2 tbsp Bordeaux cherry balsamic vinegar
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1/4 cup dry white wine (optional)
  • 1 tsp fresh thyme or rosemary (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Scallops:

    • Pat the scallops dry with paper towels to ensure a nice sear.
    • Season both sides of the scallops lightly with salt and pepper.
  2. Sear the Scallops:

    • Heat the olive oil in a large skillet over medium-high heat.
    • Once the oil is hot, add the scallops to the skillet. Avoid crowding the pan (cook in batches if necessary).
    • Sear the scallops for about 2-3 minutes on each side until they form a golden brown crust and are cooked through (opaque in the center).
    • Remove the scallops from the skillet and set them aside.
  3. Make the Bordeaux Cherry Balsamic Sauce:

    • In the same skillet, add the butter and melt it over medium heat.
    • Add the finely chopped shallot and cook for 1-2 minutes until softened.
    • Pour in the white wine (if using) and let it reduce for about 2-3 minutes, scraping up any browned bits from the bottom of the skillet for added flavor.
    • Stir in the Bordeaux cherry balsamic vinegar and bring the mixture to a simmer.
    • Let the sauce cook for 3-4 minutes, reducing slightly and thickening to a syrupy consistency.
    • If you like, stir in some fresh thyme or rosemary for a herby touch.
  4. Finish the Dish:

    • Return the cooked scallops to the skillet and spoon some of the sauce over them. Let the scallops cook in the sauce for 1-2 more minutes, ensuring they soak up the flavors.
  5. Serve:

    • Plate the scallops, spooning the Bordeaux cherry balsamic sauce generously over the top.
    • Garnish with freshly chopped parsley for a pop of color and freshness.
  6. Serving Suggestions:

    • This dish pairs wonderfully with a light, crispy side like roasted asparagus, sautéed spinach, or a simple lemon risotto.
    • You can also serve it with a salad of arugula or mixed greens, which balances the richness of the scallops and sauce.

The Bordeaux cherry balsamic vinegar adds a deep, rich flavor with sweet, tart notes that complement the delicate scallops perfectly.

Products from this recipe

Bordeaux Cherry Dark Balsamic
SAVE 29%
SAVE $8.00

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Products from this recipe

Bordeaux Cherry Dark Balsamic
SAVE 29%
SAVE $8.00
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