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My review
Jim's Balsamic Scallops
21
JimChicago52
"The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy."
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Ingredients
21 m servings 256Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Pat scallops dry with paper towels and set aside.
- Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.
- Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.
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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 7Most helpful
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Newest
8/28/2018
Do NOT leave out the Balsamic, it makes the dish But Just drizzle some on top, the recipe qty is too much
7/5/2017
This is perfect! If you like Italian seafood - this fills the bill. Make it - serve with a biscotto. Finish with tiramisu.
2/28/2020
Made it exactly as described in the recipe and it was really good and very easy to make. Just remember not to overcook the scallops or they will be tougher than shoe leather.
1/16/2019
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.
3/5/2017
I followed the recipe exactly. Some of the best scallops I've ever had. Everyone loved them.
1/21/2017
I left off the cayenne but otherwise followed the directions and it was bar none the best scallops we've ever had!
1/13/2017
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 vin...