she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Seared Scallops with Apple Cider-Balsamic Glaze

With this heat wave, I needed something relatively light for dinner – so off I went to the seafood counter.  It just seems cooler over there, with the long display of sea creatures nestled in iced-down trays.  The scallops were calling my name, all sweetness and light in their plump milky-whiteness.  Ok, they didn’t really call me over…but they did look good and fresh!

Surveying the refrigerator back at home, there was still this bottle of apple cider taking up real estate.  I figured that an apple cider glaze would really bring out the natural sweetness of the scallops.  Add spinach and mushrooms to that for some earthiness, a bit of bacon to add a touch of saltiness, and I think you have a meal!

Ingredients:

  • 10 jumbo sea scallops
  • 3 slices bacon
  • 10 ounces baby spinach
  • 4 ounces mushrooms (I used a mix of cremini, oyster, and shitake)
  • butter
  • kosher salt and freshly ground pepper (or pepper blend)
  • ~3/4 cup unfiltered apple cider
  • ~2 tablespoons balsamic vinegar
  • ~1 tablespoon honey

Place sea scallops on paper towels and blot dry.  Lightly season with salt and pepper on both sides.  Set aside (keep on towels so they will stay dry, or they will not sear properly.)

In a large saute pan, cook bacon until crisp.  Remove bacon, chop into bits (when it cools off) 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 saute until mushrooms are 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, saute 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 (amounts are estimated).  Set aside.  [Note:  Don't despair, it's all about to come together quickly!]

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 – tent with foil to keep warm.  Carefully add the cider mixture to the hot skillet and stir to mix in any caramelized bit in the bottom of the pan.  (The fluids will boil and steam like crazy when they hit the hot pan, so be careful not to burn yourself.)  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.  Enjoy!


Some exotic musical offerings today, first up, Earthquake Island from Jon Hassell. His use of electronically treated instruments (including his trumpet), and experiments in world music make Hassell a unique listen. This one has elements of the work he did with Eno, while maintaining a solid groove throughout.

Next, an amazing collective of musicians from around the globe, PFC 2: Songs Around The World including Keb Mo’ and Taj Mahal from the US, Toumani Diabate from the Middle East, Stephen Marley, and the incredible Tinariwen from Africa. What makes this project so fascinating is, this music is performed in various places around the world, often simultaneously- on original material as well as “Gimmie Shelter”, the Bob Marley classic “3 Little Birds” and more. An uplifting experience indeed!

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41 comments on “Seared Scallops with Apple Cider-Balsamic Glaze

  1. Alex Boake
    June 7, 2011

    I think you’ve out-done yourself on this one! Okay, I’ve been saying this about all your recipes, but I need to try this one as soon as possible. You haven’t lead me wrong yet, haha.

    • Nancy
      June 8, 2011

      Thanks, Alex! This is a really good one, if I say so myself. It’s even better because it’s so quick! Hope you like it!

  2. Mr. Flavor Country
    June 8, 2011

    This looks awesome. You did a nice job of searing those scallops. They look mouthwatering!

    • Nancy
      June 8, 2011

      The trick seems to be getting the pan to the “freaking hot” stage before dropping the scallops in. Thanks for the comments! This was about 10 NOMS on your NOM rating scale, I think.

  3. Carrie
    June 8, 2011

    What a gorgeous meal. I love the idea of pairing the apple cider with the scallops to bring out the natural sweetness of the scallops. Really sounds wonderful.

    • Nancy
      June 9, 2011

      Thanks for visiting, and for the comments! These scallops were really lovely and sweet. I hope you try it!

      p.s. I love your blog – great recipes and beautiful photography!

  4. ciaochowlinda
    June 9, 2011

    Your instinct to use that apple cider with these scallops certainly was spot on. You’ve got a winning recipe here and one that I’d love to try.

    • Nancy
      June 9, 2011

      Thank you! Please try it and come back to let us know what you thought!

  5. Kat
    June 15, 2011

    This is a really nice recipe! Doesn’t appear that you need to be a chef to prepare this meal (but I bet if you are …. well you know)

    I’m thinking I need to go check out my local fish market (they just moved closer to me) and see what their scallops look like – this could be on the table this weekend.

    Thanks so much for sharing. I will definitely be back often to see what else you come up with.

    • Nancy
      June 16, 2011

      Thanks, Kat! No, you certainly don’t need to be a chef to prepare these scallops. The only thing I’m professionally trained to mix together is plasma and red blood cells…and enough said about that on a food blog! [Laboratory training may help with cooking, though, now that I think about it.]

      Hope you have a chance to try out the recipe. Let us know how it went!

  6. Heather Jacobsen
    June 28, 2011

    Wow. I love scallops and this picture makes me want to eat my computer screen! I think I have to buy scallops the next time I’m at Whole Foods. I’ll just tell hubby they were on sale ;) Thanks for the inspiration.

  7. Carrie
    September 16, 2011

    Absolutely gorgeous. I agree with loving that natural sweetness in scallops – I adore any preparation of them that uses fruit to bring out that sweetness. Beautiful meal!

    • She cooks...He cleans
      September 17, 2011

      Thanks, Carrie! Looking back at this recipe, it has some nice fall flavors…so it must be time to make this again. ~Nancy

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  9. Julie Wolff
    January 29, 2012

    This recipe was amazing! Thank you for making a gourmet, restaurant quality meal accessible to a non-chef like me!

  10. TheComfyCook
    February 19, 2012

    this sounds delicious! one question – are you using unfiltered apple cider vinegar, or actual apple cider? I can’t wait to make this!

    • She cooks...He cleans
      February 19, 2012

      Hey, I like cooking in my “comfy pants” too (aka “drinking britches”)!

      I used actual apple cider in the recipe, not cider vinegar. You could probably use filtered or unfiltered apple cider. Hope it turns out well!

      Thanks for visiting! ~Nancy

  11. jen
    May 27, 2012

    Made this today and it was awesome! I don’t eat meat, so I eliminated the bacon and used olive oil in place of the bacon fat. FABULOUS!

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  13. Allison
    August 27, 2012

    Wow! awesome flavors; I subbed olive oil for bacon fat as well & it was great; keep more like these coming!

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  15. Wendy
    September 30, 2012

    Absolutely delicious but the glaze didn’t really thicken..any suggestions.

    • She cooks...He cleans
      October 1, 2012

      This glaze doesn’t really thicken in the way that a gravy does, so perhaps I used the wrong word to describe it. If the pan is really hot, it reduces pretty quickly into just enough liquid to just glaze the scallops and give them some of that concentrated flavor from the pan. If you have a lot of liquid, continuing to cook it will reduce the volume. Sorry for the confusing directions! I’m glad you enjoyed it!

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  17. Mary
    January 6, 2013

    My first attempt at a recipe I “liked” on Pinterest……WOW!!! Simple and quick and tastes great….. Will definitely make this again and again…. Only change I will double the greens for sure….

    And now I have leftover apple cider to heat and sip on…another plus….thanks for recipe

    • She cooks...He cleans
      January 8, 2013

      So glad you liked it, Mary! The greens are really good with that bit of sauce – good idea to double them. Thanks for commenting!

  18. Allison
    January 15, 2013

    Love this one but I need some advice: when I put the scallops in the hot pan a lot of liquid is released and it’s almost like scallop soup! I followed the directions very carfully about patting the scallops dry with paper towels & I heated the pan (perhaps I need to heat it even more?) but a bunch of water was released shortly after the scallops hit the pan; the scallops boiled more than seared due to the liquid. I tried to pour out the liquid but this didn’t seem to help that much. Any tips?

  19. She cooks...He cleans
    January 16, 2013

    Hi Allison. I think the problem is with your scallops and not anything that you are doing. Scallops that have been treated with a preservative solution (sodium phosphate) will release liquid like that when they are cooked. The phosphate solution makes the scallops a bright white color, and causes them to adsorb liquid before they are marketed (also making them weigh more, so you pay more for water). These are known as “wet” scallops and there’s nothing you can do to make them sear. “Dry” scallops are not treated and will be darker, or even pinkish, in color. Unfortunately they are not going to be labeled “wet” or “dry” at the grocery – you may have to ask. If you get frozen scallops, check the ingredients for any added phosphates. The untreated scallops are going to taste a lot better too!

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  21. Julia
    September 16, 2013

    I made this last night – added onions while cooking the mushrooms – this might be my favorite scallop dish ever! Absolutely amazing and simple!

  22. Patty
    October 2, 2013

    What’s unfiltered apple cider?

    • She cooks...He cleans
      October 4, 2013

      Maybe the use of “unfiltered” is redundant, since apple cider generally has not gone through filtration. You could use apple cider or apple juice in the recipe.

  23. Cindi larsen
    November 18, 2013

    Pretty easy dish and stop yummy! I’ll be making this again for sure. Thank you.

  24. Julia
    January 8, 2014

    I made these scallops and they were absolutely amazing. I love scallops and make them very frequently and I have to say that tis is my most favorite way to prepare them. Thank you for sharing!

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  26. sassyandpaleoish
    March 2, 2014

    Reblogged this on sassyandpaleoish and commented:
    This looks amazing.

  27. Lauren Lane
    March 2, 2014

    Scallops are one of my absolute favorites and I’ve never thought to pair them with mushrooms…looks divine!

    • She cooks...He cleans
      March 6, 2014

      Scallops and mushrooms does sound odd at first, but the earthiness with the sweetness of the scallops and the cider really works. Thanks for commenting!

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