Wednesday, June 6, 2012

Balsamic Glazed Scallops and Asparagus

I am always looking for simple, healthy, and good tasting recipes.  I am also a big fan of quick meals.  This recipe takes about 15-20 minutes and it is incredible.

The glazed takes the majority of the time so I get it going first.  In a sauce pan, add the following:

1 Cup of balsamic vinegar
1 TBS brown sugar
1 TBS soy sauce
Stir occasionally while bringing to a boil.  Once the mixture is boiling, turn down the heat to a simmer and let the sauce reduce.  This will take about 15 minutes.  At approximately the half way point in the reduction process, I start the scallops.

Add a few TBS of canola oil to a frying pan and sautee 8-10 scallops on medium high heat, about 4 minutes each side.  While the scallops are finishing up, place 10 spears of asparagus in a microcooker, add about a 1/2 inch of water and microwave for 2 minutes (I like my asparagus with a little bit of crunch in the stalk while the head is tender).  Once the asparagus is finished, everything else should be finishing up.

I plated the dish by placing 5 spears of asparagus on a plate, adding 4 hot-from-the-pan scallops, and drizzling a liberal amount of glaze over the whole thing.  If your glaze is more like a sauce, don't worry about it.  It will still taste great.


The Duke said...

I'm impressed! When did my kids learn to like asparagus and scallops?

chelsey said...

Yummy! Will definitely have to try this one. I've been wanting to cook scallops for a while and quite frankly, have been nervous to buy them here in UT, where they're "fresh". Ha!

Jason said...

Chels, we got them frozen and vacuum packed. Scallops go bad very quickly (within 24 hours) so you need to be ready to use them when you thaw them.
Mom, I first had scallops on my mission. Mainers know how to do seafood.