Jims Balsamic Scallops Recipes
BALSAMIC-GLAZED SCALLOPS RECIPE
One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together.Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously. As soon as I tried a forkful before salting, though, I knew I had gone too far. The only thing to do was get out the brown rice vinegar and drizzle a little in. That acid touch turned a one-note dish into something so much more nuanced that even the lean lover ate it, and happily.Vinegar always has that effect, if you know how to use it. Most cooks reach for the bottle only when lettuce is involved, but cooking with it is a different story. Acidity ramps up flavor, balances or counteracts richness (and sweetness) and generally takes food into another dimension. Without it, even potato salad would just be chunky mayonnaise.These days, any half-equipped cook probably has a virtual wardrobe of vinegars, all of them as essential as salt and olive oil: red wine, white wine, rice wine, balsamic, cider and distilled white. Throw in sherry vinegar, Champagne vinegar, brown rice vinegar, malt vinegar and raspberry vinegar and you're talking a serious pantry. And there are more every day, it seems, made from Pinot Grigio or Zinfandel or other wines and flavored with tarragon, dill or basil or blueberries and even maple.Any of them will add vibrancy to food, especially in summer. Just a splash in a soup or a vegetable puree, or a drizzle over grilled meat or fish, is a kick in the flavor. Any sauce tastes livelier with a little vinegar, even something as simple as beurre noisette, literally nut-brown butter. But then anything flat can be elevated with vinegar. Call it the 7% solution.Transformative powerVinegar gets its name from the French words for sour wine, which it originated as millenniums ago. But no one can count on leaving a half-finished bottle of disappointing Merlot out and expect to get something worth dressing a salad with, let alone finessing food. The best vinegars are cultivated, the very best in a succession of wood casks that add layers and layers of intense flavor.Vinegar can be made from any number of other starters too. Apples produce cider vinegar, fermented rice can become rice vinegar, malted barley is turned into malt vinegar, and all reflect their origins in their flavor. Distilled white vinegar is made from grain alcohol, which has no taste.At the other extreme is balsamic vinegar, which is made from the must of grapes and aged a minimum of 10 years and is so smooth you can drink it. (The name comes from the Italian word for balm.) You can use it in cooking, but you have to use it fast; prolonged heat tends to overwhelm its seductive side and turn it almost gooey. One of the best ways to "cook" with it is just by drizzling it over strawberries or raspberries, or ice cream.Other vinegars, particularly those with high acid, are especially good for cooking. But even with the most aggressive, the simplest rule is to add vinegar at the beginning of cooking if you want the acid effect, but at the end for pure flavor.Vinegar at the stove had its heyday at the height of nouvelle cuisine, when sauces veered away from cream and reduced stocks and toward the deceptive lightness of beurre blancs: butter mounted onto reduced vinegar. And those sauces were supplanted in the 1980s and 1990s by vinaigrettes. Jean-Georges Vongerichten's groundbreaking "Simple Cuisine" in 1990 could have been subtitled "Variations on Vinaigrettes." Just changing the vinegar, or the herbs, could transform any dish.Chefs are still demonstrating that vinegar can separate the good cooks from the great ones. Thomas Keller makes the simplest sauce for haricots verts seem extraordinary: whipped cream spiked with red wine vinegar. The tartness cuts the richness, the coating is like butter but so much lighter. And as subtle as the sauce is over the beans, when you chill it and spoon it, it's like the most amazing soft ice cream.A high-acid vinegar used to deglaze a saute or roasting pan after searing beef, veal, pork, duck or chicken creates a singular foundation for a sauce with surprising vibrancy. Add a few chopped shallots, fresh herbs and a little butter (or stock, if you want to go Sprat on it) and you get a restaurant-worthy finishing touch in no time. Wine or brandy does the same thing, but not with quite the same sharp edge.Vinegar, particularly a "sweet" one such as balsamic or sherry, can also be used to glaze food, particularly seafood: scallops, shrimp, salmon, mahi-mahi, halibut. Some recipes call for reducing the vinegar and brushing it on when the fish is cooked, but to me that's too molasses-sweet. I think it's more effective to swirl the vinegar right out of the bottle into the pan with yes, a little butter, plus a dash of tamari and Dijon mustard for a more rounded flavor.Vinegar is an excellent medium for slowly braising beef, chicken or duck. The tanginess cuts the richness and adds a surprising foundation of flavor, much more than the usual stock or wine does. Even with meats braised with those more traditional liquids, vinegar can save the meal. A shot of good red wine vinegar adds a jolt of acidity against the fattiness. But even distilled white vinegar works surprisingly well.In a marinade, vinegar is a natural. Its acidity can add the illusion of tenderness to meat, and the flavor can be reduced to a concentrate in the sauce much better than lemon juice can. I know cooks who even marinate fish very briefly in vinegar to freshen it up.A splash of vinegar can also jazz up any soup, particularly black bean, lentil or onion. It's classic in borscht. And it's even more essential for fresher flavor with canned soups or tomato sauce.But a drizzle of balsamic vinegar over a frittata or omelet also works to cut through any heaviness.Tips of the tradeEating in Hong Kong taught me the most appealing alternative to tartar sauce: rice wine vinegar mixed with a little sugar and garlic. Anything fried that's dunked in it will taste less greasy and much livelier.Most of what I know about cooking with vinegar came from trial, error, travel and cookbooks, but one indelible lesson of restaurant school was that hard-cooked eggs are best simmered with cider vinegar and salt. The whites are always perfect, and the flavor is a little cleaner.I've also learned a few new tricks from the inevitable Vinegar Institute, which runs a website called Versatile Vinegar (www.versatilevinegar.org). White vinegar will make a meringue fluffier and gelatin firmer, while any vinegar will draw out the salty taste when boiling a ham.Vinegar, either cider or white wine, makes the best court bouillon, for poaching fish and shellfish, meat or even vegetables. When you reduce it, you get a multilayered sauce.The most obvious way to "cook" with vinegar is pickling, which is perfect for summer. Cucumbers are the natural choice, but you can pickle peaches, cherries, onions or shallots. The vinegar should have at least 4% acidity. And though cider vinegar or white vinegar is specified most often, other vinegars change the experience: rice wine is lighter, and Champagne more subtle.Like the wines they are often made from, vinegars are interchangeable only to an extent, though. Very fruity types such as balsamic and sherry work equal magic, partly because they are aged somewhat the same way. But a really good apple cider vinegar can be used to stew or poach fruit, whether cherries or apples.Great vinegar is not priced like Heinz's -- the last time I bought a small bottle of Lustau sherry vinegar from one of the great producers of sherry in Spain, the cashier actually gasped as $20 registered on her screen. But then the best stuff is produced like great wine. Much is made very slowly by the Orleans method, named for the town in France where artisanal vinegar has been coddled and bottled since the 14th century.And unlike great wine, great vinegar is forever. I still have the first bottle of malt vinegar I ever bought, and that was at least 10 years ago. But that might be because I ration it. I never know when I might need to cut the fat on fish or chips.One kind of olive oil will get you through most cookbooks, if not most of life, but for maximum flavor you really need a full complement of vinegars. Each variety will work in somewhat different ways.Apple cider vinegar is the bronze standard for pickling cucumbers, peaches or other produce; the flavor and the acidity are exactly right.Balsamic at its pricey best is the cognac of vinegars, smooth and mellow, but even at its cheapest is still indispensable. It always produces a balanced vinaigrette but can dress a salad even on its lonesome. It's superb drizzled over ripe tomatoes, freshly sliced or just out of the oven, and even better over summer berries, especially with a little black pepper. And because it's such a sublime blend of tart and sweet, it goes well with foie gras.Brown rice vinegar is like the balsamic of Asia and can be used in mellow vinaigrettes. But it also can be splashed into a rich sauce to cut the heaviness, drizzled over grilled or roasted vegetables or sprinkled on fried or sauteed fish the way lemon juice usually is.Champagne vinegar can go anywhere its red or white wine cousins would, but its subtler taste and hint of luxury make it ideal for cutting the richness in a braised dish, such as a blanquette de veau, or for tarting up a cold soup.Distilled white vinegar is probably most useful for cleaning, but one chef, Tom Valenti, swears by a splash to offset the richness in almost everything he braises in "Soups, Stews, and One-Pot Meals."Fruit vinegars -- raspberry, blueberry, etc. -- are like a cross between balsamic and wine vinegars. To my taste, a little goes a long way in a vinaigrette, but any of these can transform the dressing on a spinach or even pasta salad. Raspberry vinegar is also great at cutting and counteracting the richness of anything creamy, whether classic Yorkshire pudding, rice or tapioca pudding. And, like all vinegars, it can be used to deglaze a pan after roasting or sauteing meat or seafood.Malt vinegar is most commonly a ketchup substitute on French fries and fried fish, but it will also make an intriguing vinaigrette and a glaze for broiled chicken.Red wine vinegar is made for salads. Blend it with olive or canola oil and seriously good Dijon mustard, and there could be no better vinaigrette. Its sophisticated flavor also does more than apple cider vinegar for a good and mayonnaise-y potato salad.Rice wine vinegar is very mild and can be used in light vinaigrettes, especially with sesame oil. Mixed with a little minced garlic and a touch of sugar, it makes an excellent dipping sauce for fried foods, particularly squid.Sherry vinegar is more acidic than balsamic and produces a more robust vinaigrette. It seems especially suited to potatoes. A tablespoonful or so in a soup, whether hot lentil or chilled gazpacho, can sharpen the flavors.White wine vinegar is another essential building block for vinaigrettes but, because of its color and lighter flavor, is even more useful in a beurre blanc or court bouillon.
Provided by Regina Schrambling
Categories MAINS, HEALTHY, FISH & SHELLFISH
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.
- In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.
- Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.
- Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA
Provided by Patrick Hoogerhyde
Categories Garlic Pork Appetizer Marinate Sauté Vinegar Scallop Spinach Smoker Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Marinate scallops:
- Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
- Smoke scallops:
- Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
- Make balsamic glaze:
- Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
- Sauté scallops:
- Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
- Serve scallops on sautéed spinach, drizzled with balsamic glaze.
SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE
Provided by Andrea Albin
Categories Sauté Quick & Easy Low Cal High Fiber Dinner Scallop Healthy Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
- Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
- Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
- Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
- Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.
JIM'S BALSAMIC SCALLOPS
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.
Provided by JimChicago52
Categories Scallop Recipes
Time 21m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 15.8 g, Cholesterol 68.6 mg, Fat 8.1 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 1 g, Sodium 913.8 mg, Sugar 2.7 g
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