Jim's Balsamic Scallops

Do NOT leave out the Balsamic, it makes the dish But Just drizzle some on top, the recipe qty is too much

I made this exactly as written and the sea scallops were perfectly flavored, cooked and delicious. I served them over toast with the pan drippings drizzled over them as well as the Balsamic vinegar. Don't be afraid to have a strong hand with the Balsamic drizzle, but use a very good one. I've made this many times. Lately in addition to the Balsamic drizzle, we've been adding a drizzle of black truffle oil and serving them over toast. Scrumptious!

This is perfect! If you like Italian seafood - this fills the bill. Make it - serve with a biscotto. Finish with tiramisu.

It a terrific and mistake proof recipe that is delicious. The only change I made was adding a little unsalted butter to the olive oil to give it a little color.

Will make this again. Use quality thicker Balsamic vinegar and just drizzle over the scallops. I did cut back on the black pepper, but that’s just me and my taste buds.

Disappointed that the scallops were soggy instead of crispy.

This recipe was easy to follow and produced a delicious dinner. I also added some wild caught raw shrimp and cooked them the same way, but separately. Both were yummy. Thanks Jim!

I am still on the fence on this. I will try it again and revise review.

I followed the recipe exactly. Some of the best scallops I've ever had. Everyone loved them.

I left off the cayenne but otherwise followed the directions and it was bar none the best scallops we've ever had!

I thought this was very good. The rest of the family didn’t really care for it. My husband didn’t like the ‘breading’. The kids thought it was so spicy!

Can't go wrong with scallops. Don't skip the cayenne pepper

I did not have cayenne pepper so ground some hot red pepper and used that. I also cut down the amount of black pepper. They came out delicious and will def make again.

used oregano, didnt have marjoram. still very good. live the spice level.

Very Good Loved It

Big hit! I made the sauce in a separate pan and doubled the sauce. I added cherry tomatoes, basil and spinach to the sauce. served over angel hair pasta!!!

I think the scallop lost something to the pepper and marjoram. I will do these again but just use salt and pepper. The overall texture and appearance were really quite nice. Good recipe.