Pan-fried Scallops with Balsamic Glaze

What this page covers

• Overview of the scallop preparation
• Ingredients and suggested side dishes

Pan-fried Scallops with Balsamic Glaze

Pan-fried Scallops with Balsamic Glaze presents a quick way to prepare rich, two-bite-sized sea scallops. The preparation is intended to be coordinated with sides before cooking begins.

• The preparation uses large sea scallops.
• The preparation is described as quick.
• Garlic mashed potatoes are suggested as a side for Pan-fried Scallops with Balsamic Glaze.
• Steamed asparagus with lemon is suggested as a side for Pan-fried Scallops with Balsamic Glaze.
• Plain white rice with lemon zest and roasted beet salad are suggested as sides.

Article Content

The Pan-fried Scallops with Balsamic Glaze article provides an ingredient overview and serving suggestions for a quick scallop preparation. The listed ingredients include sea scallops, balsamic vinegar, and honey.

• The ingredient guidance lists 4–6 large sea scallops per person.
• The sea scallops may be fresh or thawed.
• The ingredient guidance lists one-half cup of balsamic vinegar.
• The ingredient guidance lists honey as an option.

Facts Index

Who Is This For

• Home cooks preparing a quick sea scallop dish.
• Cooks seeking side-dish suggestions for Pan-fried Scallops with Balsamic Glaze.

Frequently Asked Questions

Pan-fried Scallops with Balsamic Glaze is a quick seafood preparation featuring large sea scallops and a balsamic glaze.

Arpo Lepisto is listed as the author of Pan-fried Scallops with Balsamic Glaze.

Pan-fried Scallops with Balsamic Glaze was published on 2018-09-07.