Apple Balsamic Scallops
A delicious combination of flavors you don't expect with your seafood, this delicious dish is quick to whip up, looks fancy, and tastes amazing! Bacon, apples, apple cider, caramelized onions, and balsamic vinegar combine with buttery scallops for a tasty surprise.
Ingredients
- 1 each onion small (optional for caramelized onions)
- 4 tbsp butter (optional for caramelized onions)
- 1 pinch sugar (optional for caramelized onions)
- 1/2 each apple sliced
- 4 slices bacon
- 1 lb sea scallops
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp balsamic vinegar
- 3/4 cup spiced apple cider
- 2 tbsp honey
- 3 cups salad greens
Instructions
For caramelized onions (optional)
- Start by peeling the onions. Cut them in half from root to tip, and then slice them thinly into half-moons. Aim for uniform slices to ensure even cooking.
- Place a large, heavy-bottomed skillet or pan over medium heat. Add the butter and let it heat up until it's melted and slightly bubbling.
- Add the sliced onions to the pan, spreading them out evenly. Stir to coat the onions with the butter. Cook the onions over medium heat for about 5-10 minutes, stirring occasionally. You want the onions to soften and start to turn translucent.
- Reduce the heat to medium-low. Continue to cook the onions, stirring every few minutes. This slow cooking process allows the natural sugars in the onions to caramelize, resulting in a deep, rich flavor.
- After about 15 minutes, add a pinch of salt to help draw out the moisture. If you want a slightly sweeter flavor, you can also add a pinch of sugar at this stage. If the onions start to stick or if you want to enhance the flavor, you can add 1-2 tablespoons of water or broth to deglaze the pan. This helps to lift the fond (the caramelized bits) from the bottom of the pan and incorporate them back into the onions.
- Keep cooking the onions, stirring occasionally, for an additional 15 minutes, or until they reach your desired level of caramelization. They should be a deep, golden brown and have a jam-like consistency.
- Taste the caramelized onions and adjust the seasoning with more salt if needed. Use them immediately or let them cool and store in an airtight container in the refrigerator for up to a week.
For the Scallops and Salad
- Start by chopping the bacon and thinly slicing the apple (I slice and then julienne the slices).
- Preheat a large sauté pan on medium for 2-3 minutes. Drop the bacon in the pan and cook for 4-5 minutes or until the pieces are crisp. Remove the bacon and drain on a paper towel on the side, and leave the bacon fond and 2 tbsp of bacon fat in the pan.
- Season your scallops lightly with salt and pepper. Place them in the same sauté pan on medium-high and let them cook 1 minute on each side. Remove them from the pan and set aside.
- In a small bowl, combine the balsamic vinegar, apple cider, and honey with a whisk. Pour into the sauté pan and cook 4-5 minutes, stirring occasionally, or until the mixture has thickened into a sauce.
- Add the scallops to the sauce and cook 2 more minutes, or until the sauce coats the scallops and they are opaque and firm to the touch.
- Plate up the chopped salad greens. Top with the chopped bacon, sliced apple, caramelized onions if you use them, and layer the scallops on top. Add a little bit more of the sauce if you like, or, like we do, drizzle with a little balsamic glaze.