Bay Scallops With Balsamic and Basil

"Serve over fine egg noodles or rice. For best results, use fresh (not dried ) basil."
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
15mins
Ingredients:
9
Serves:
3-4
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ingredients

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directions

  • In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
  • Add scallops and basil to the skillet and saute for about 2 minutes.
  • Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
  • Serve immediately over fine noodles or rice.

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Reviews

  1. I did use dried basil as that's all I had on hand but it looked rather colorless so I threw in a cup of frozen peas.
     
  2. I've never cooked scallops with balsamic vinegar before, but it was a very nice touch! I did adjust the recipe a bit to make it more flavorful and colorful based on previous comments. Here's what I did: 1. Added approx 1/3 cup of Sun Dried Tomatoes 2. Added a third clove of garlic 3. Mixed fresh basil in after I pulled the scallops from the heat. I cook quite a bit with basil and I find that the flavor gets pulled out of it the longer it cooks. I prefer it not cooked at all. All this over a bed of angel hair pasta and it was PERFECT! I will definitely make again.
     
  3. It was good but I couldn't really taste the basil, even that I used fresh. I will try it next time with dried basil and see if the flavour comes through more.
     
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