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Scallops with Red Apple Balsamic Glaze and Seasoned Jasmine Rice

I was sent a free sample of Red Apple Balsamic Vinegar from Devo Olive Oil through my affiliation as a Devo Diva.

I love scallops.
Montana is not known for its scallops.
But Costco does sell them and they are pretty good scallops – not shark cut up to be scallops but real scallops. I’m a child of the seashore, I know these things. So when Costco had scallops on sale I bought two bags. I’m no fool. When a girl has three deep freezers she can find space for half price scallops!

A good scallop dinner does not need much dressing up if you ask me and this simple glaze was just perfect – slightly tangy and slightly sweet. I seasoned the rice to mimic the flavors of fall and baked apples. All in all a very tasty meal.

Scallops with Red Apple Balsamic Glaze and Seasoned Jasmine Rice

PRINT THIS RECIPE

8 – 10 scallops, thawed and dried well and salted
Non stick spray
3 TBS Red Apple Balsamic Vinegar
1 TBS bourbon
handful of raisins
pinch of salt

2 cups of cooked jasmine rice
1 tsp canola oil
1/8 tsp cardamom
1/2 tsp cinnamon
one shake of hot sauce (or more to taste)
1/2 cup toasted pumpkin seeds
1/4 cup raisins
salt to taste

Preheat the oven to 350°. (I roasted some green beans as the vegetable for the night so I was cooking these as I made the scallops and rice.)

Heat a large saute pan over medium to medium high heat. Add the canola oil. Then add the rice, hot sauce and the spices. Mix together and heat through thoroughly. Add the pumpkin seeds and raisins keeping a few to sprinkle on top. Cover and set aside.

Add the Red Apple Balsamic, bourbon and raisins to a small saucepan. Heat to a simmer over medium. Add a pinch of salt.

Let cook until the glaze is reduced and syrupy.

While the glaze is reducing spray a large fry pan with non stick spray. Heat it over medium high heat until hot. Add the scallops and let them cook for about a minute until they are just brown. Turn them and cook for another minute.

Brush the scallops with the glaze and put them in the hot oven for 1 1/2 minutes.

Take the scallops out of the oven and brush them again with the remaining glaze. REMEMBER THAT THE PAN HANDLE IS HOT, HOT, HOT!

Serve with the rice and whatever vegetable you would like. Sprinkle the remaining raisins and pumpkin seeds on the rice.

The scallops were delicious – the glaze added a lovely touch of flavor. The raisins gave the vinegar a bit of additional sweetness and the bourbon gave it some depth.

The spices in the rice were a perfect compliment. We both agreed that this one will be making a repeat appearance.

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Disclosure:  I was sent free samples from Devo Olive Oil Co. for my honest review. I received no compensation for this post.

17 thoughts on “Scallops with Red Apple Balsamic Glaze and Seasoned Jasmine Rice

  1. Jenna Wood

    I love scallops, but they CAN be intimidating to cook at home. The key is not cooking out all the moisture- thanks for the great recipe. I’m going to try this next time, I love balsamic and seafood!

    Reply
  2. Grace

    I use to love scallops as a kid and I’ve always loved jasmine rice so I’ll have to try this recipe. Thanks for sharing.

    Reply
  3. AMBER EDWARDS

    I’ve never had scallops before, but this looks quite delicious! Now I want to try some, but definitely with your dressing you tried out. Sounds delicious.

    Reply
  4. Colleen Turner

    Oh my that sounds and looks SO GOOD!!! My husband hates seafood (yes, I know, so sad for me!) so I probably wouldn’t make this with scallops but I am thinking that glaze would be wonderful on some chicken! Thanks for the recipe, as always!

    Reply

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