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The Washington Post

Seared Scallops With Balsamic Glaze and Sauteed Greens

Seared Scallops With Balsamic Glaze and Sauteed Greens 2.000
Feb 12, 2003

Sea scallops are so innately sweet and supple, they require little beyond a quick turn in a hot skillet.

Most nights, anyway.

For those times when a somewhat elegant embellishment is desired, however, consider a tart pan sauce and quickly sauteed greens. Not only do the flavors meld perfectly, but the components can be cooked sequentially in the same skillet in less than 30 minutes.


Servings: 2
Ingredients
  • 12 large sea scallops
  • 2 tablespoons canola oil
  • 1 pound escarole or bok choy greens, thinly sliced or torn into 2-inch pieces
  • Salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken stock or broth

Directions

Pat the scallops dry.

In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add the scallops to the skillet, being careful not to crowd the pan. (You may need to cook in batches or in 2 skillets; if the scallops are crowded, the moisture they emit cannot escape and they will steam, not sear.)

Cook the scallops, without moving them, until the bottoms are golden brown, 2 to 4 minutes. Using tongs or a spatula, gently turn the scallops and cook them just until opaque throughout. (If uncertain, remove a scallop from the skillet and cut it open to check.) Transfer the scallops to a dish; cover to keep warm. (The scallops will continue to cook slightly.)

Return the skillet to medium-high heat, add the escarole or bok choy greens and stir-fry just until wilted, 2 to 3 minutes. Season with salt and pepper to taste and divide among individual plates.

Return the skillet to medium-high heat, add the vinegar and stock and simmer, stirring to scrape the bottom of the skillet, until the sauce is reduced to about 1/4 cup and forms a glaze that will coat the back of a spoon, 2 to 3 minutes. Season with salt and pepper to taste.

Transfer the scallops to the plates and spoon the sauce around the scallops and greens.


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Recipe Source

From the Williams-Sonoma kitchen.

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 178


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 0g 0%

Cholesterol: 27mg 9%

Sodium: 472mg 20%

Total Carbohydrates: 10g 3%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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