Jim's Balsamic Scallops

Rating: 4.74 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By JimChicago52

Gallery

Recipe Summary

prep:
15 mins
cook:
6 mins
total:
21 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Pat scallops dry with paper towels and set aside.

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  • 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.

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

Per Serving:
256 calories; protein 29.8g; carbohydrates 15.8g; fat 8.1g; cholesterol 68.6mg; sodium 913.8mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

hollyv
Rating: 5 stars
09/01/2018
Do NOT leave out the Balsamic, it makes the dish But Just drizzle some on top, the recipe qty is too much Read More
Helpful
(4)
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
hollyv
Rating: 5 stars
09/01/2018
Do NOT leave out the Balsamic, it makes the dish But Just drizzle some on top, the recipe qty is too much Read More
Helpful
(4)
Bob Seale
Rating: 5 stars
03/20/2017
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 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! Read More
Helpful
(2)
Turnquist
Rating: 5 stars
07/30/2018
This is perfect! If you like Italian seafood - this fills the bill. Make it - serve with a biscotto. Finish with tiramisu. Read More
Helpful
(1)
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Ray Bowden
Rating: 5 stars
01/22/2017
I left off the cayenne but otherwise followed the directions and it was bar none the best scallops we've ever had! Read More
L8KRFAN
Rating: 5 stars
01/18/2021
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!!! Read More
CCD
Rating: 4 stars
01/16/2019
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. Read More
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Jack
Rating: 3 stars
02/15/2021
Disappointed that the scallops were soggy instead of crispy. Read More
Lloyd Penn
Rating: 4 stars
01/06/2021
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. Read More
crazz44
Rating: 5 stars
03/05/2017
I followed the recipe exactly. Some of the best scallops I've ever had. Everyone loved them. Read More
More Reviews
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