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Balsamic-Glazed Sea Scallops

Rated as 4.5 out of 5 Stars

"Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner."
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20 m servings 268
Original recipe yields 4 servings


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  1. Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  2. Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  3. Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  4. Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts

Per Serving: 268 calories; 10.4 7.4 30.2 88 559 Full nutrition

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Read all reviews 6
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Loved that it didn't taste too fishy, I have never pan seared scallops before. I will say my daughter loved it which is quite an accomplishment!

What a beautiful meal. Very quick and easy to make. The presentation is wonderful and the flavor is outstanding.. The sauce reduces very well into a thick consistency, making it wonderfully flav...

Made it for my husband. We both loved it and will definitely be making it again.

It was spectacular. We did not add the Terragon, as we didn't have any, but it was great without. We will make these again in the future.

Everyone loved them. Made for my husband bday. Should have used a different pan for more browning, the non stick pan could have done better. But great flavor

No changes, but I doubled the sauce.