Friday, December 20, 2024

Scallops in Balsamic Honey Sauce

 Scallops in Balsamic Honey Sauce 

 

 

 

 

 

 

 

 

 

 

 

 


I love scallops and I like to make up new recipes that give them tons of flavor without disguising their true sweet taste.  This is one of my favorites. This simple dish of Scallops in a Balsamic Honey Sauce is magic and so good!

Scallops in Balsamic Honey Sauce

 10-12 large Scallops

3 tablespoons butter

2 cloves Garlic, chopped
2-3 Bok Choy Leaves cut into thin strips

Rice, cooked


Note: 

You can use other Green Leafy Vegetable such as Spinach or kale.

Sauce

½ cup balsamic vinegar
2 Tablespoon honey olive oil
a handful of flour
salt and pepper
lemon wedges

In a heavy saucepan, combine the balsamic vinegar, honey, and a tablespoon of olive oil. Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently.  The sauce should become very fragrant.  Once it’s thickened, pour the sauce off into a bowl and set it aside.

Pat scallops with paper towel to remove all moisture. Remove small side membrane.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet, add the chopped spinach, kale or bok choy and saute until tender. Add the garlic and saute until fragrant.  Add in the cooked rice and stir to blend. 

Spray the bottom of a 9 x 13 casserole dish with non stick spray.

Add a layer of cooked rice and veggies to the bottom of the baking dish and spread out evenly into a thin layer. Add 3 tablespoons of butter to the middle of the pan on top of the veggie.


 


 

 

 

 

 

 

 

 

 

 

 

Add scallops on top of greens and add Salt and Pepper.  Drizzle sauce over raw scallops and veggies.

 

 

 

 

 

            Bake for 10-12 minutes or until the scallops reach an internal temperature of 125-130 degrees. 



 

 

 

 

 

 

 

 

 

 

 

 


Serve warm with extra sauce for drizzling.  

 














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