Tuesday 15 April 2014

Pan Seared Scallops with Honey Balsamic Glaze by Shar Kay


Pan Seared Scallops with Honey Balsamic Glaze

Ingredients (Serves 2)
Bunch of baby asparagus, woody ends removed
10 fresh scallops, cleaned and pat dry with paper towel
1-2 turkey bacon, prepared and crumbled
2 tbsp spring onion, chopped
salt and pepper
2-3 tbsp oil (or butter if you do not mind the extra calories)
Honey Balsamic Glaze (about 1/2 cup)
1 cup balsamic vinegar
1/4 cup honey
Season scallops generously with salt and pepper on both sides.
Heat grill, spray asparagus with pam/cooking oil.
Generously season with salt and pepper.
Grill until done.
I cut them into 1/3 pieces to plate.
In a sauce pan on med heat, bring balsamic and honey to boil.
Lower heat and simmer.
Let it reduce until you get a glaze like consistency.
If it is too thick, add some hot water.
Heat pan on med high heat.
Add oil.
When oil starts to smoke, add your pat dry scallops.
Do not over crowd pan, and DO NOT TOUCH IT!
Let it sear for 1.5 to 2 mins on each side.
Use a tong to peek and see if the beautiful golden crust is formed.
Then flip and do the same for the other side.
Plate it!
Sprinkle the spring onions and turkey bacon over the scallops.
Drizzle honey balsamic glaze and serve!

Bon appetit!!

No comments:

Post a Comment