Seared Scallops with Apple Cider Balsamic Glaze
Bored of eating the normal dish in a long time, and you want to eat something new to vary your meal. And you are finding? Stopping here with Seared Scallops with Apple Cider Balsamic Glaze recipe.
With the recipe, you will find everything what you need. Whether is easy, delicious, simple, nutrient or anything else.
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Seared Scallops with Apple Cider Balsamic Glaze is my favorite now. I love eating it with just simple reason, it is loaded with full of flavor of all ingredients that are gathered well in one, which are bacon, scallops, mushrooms, spinach, apple cider, honey and other add-ingredients.
Although, in the dish have many materials, but these are the key to make great dish. And they are also easy to find, available year-round, you can buy them at any grocery.
To make them, you just need to follow the detail instructions. So, why you don’t save the recipe on your cooking handbook. And it means you will have different dishes to vary your meal more diverse.
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Seared Scallops with Apple Cider Balsamic Glaze
Course: DinnerCuisine: AmericanDifficulty: EasyBored of eating the normal dish in a long time, and you want to eat something new to vary your meal. And you are finding? Stopping here with Seared Scallops with Apple Cider Balsamic Glaze recipe.
Ingredients
3 slices bacon
10 jumbo sea scallops
4 ounces mushrooms
10 ounces baby spinach
3/4 cup unfiltered apple cider
2 tablespoons balsamic vinegar
1 tablespoon honey
butter
kosher salt and freshly ground pepper (or pepper blend)
Directions
- Dry scallops with paper towels. Lightly season with salt and pepper on both sides. Set aside
- In a large sauté pan, cook bacon until crisp. Remove bacon, chop into bits and set aside.
- Pour off all but about 2 tablespoons of bacon fat from the pan and reheat to medium-high. Add mushrooms to pan and sauté until soft and slightly browned. Add additional butter to pan, if the mushrooms soak up all the fat. When mushrooms are done, place them in a small bowl and set aside.
- Add a couple more tablespoons of butter to the pan and reheat to medium-high. Working in batches, sauté the spinach until it is all wilted. Add the mushrooms and bacon bits to the pan and stir to mix. Adjust seasoning with salt and pepper. Set pan aside.
- In a small mixing bowl, whisk together the apple cider, balsamic vinegar, and honey. Set aside.
- Using a large cast-iron skillet or heavy frying pan, heat pan over high heat until searing hot. Add a thin layer of bacon fat and butter to the pan, then quickly place the scallops in the pan to sear. Cook undisturbed for around 3 minutes, or until the bottom of the scallop is deeply browned/caramelized. Turn the scallops over and sear the other side in the same manner. Remove the scallops to a shallow bowl or plate. Carefully add the cider mixture to the hot skillet and stir to mix in any caramelized bit in the bottom of the pan. When the liquid has reduced and thickened some (1 to 2 minutes), pour over the scallops.
- Reheat the spinach, briefly. To serve, place scallops over a bed of the spinach and mushrooms, and spoon some of the apple cider glaze over the top.
