The Elizabethans enjoyed sweet and tart sauces and made use of various flavored vinegars in their cooking. The natural sweetness of scallops is perfectly offset here by the light tartness of fruit vinegar. This recipe is exceptionally delicious and very simple to prepare.–Francine Segan
Scallops in Berry Glaze Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 2
- 1 tablespoon butter
- 2 medium shallots, minced
- 1/2 cup fruit vinegar (raspberry, blackberry, or elderberry)
- 2 whole cloves
- 1/8 teaspoons mace
- 8 ounces sea scallops
- Salt and freshly milled black pepper
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped mint
- 2 scallop shells, cleaned
- 1. Melt the butter in a saute pan, add the shallots, and cook over low heat for 3 to 4 minutes, or until the shallots are translucent. Add the vinegar, raise the heat to medium-high, and boil for 3 minutes, or until the mixture is thickened to a glaze. Reduce the heat to medium-low, add the cloves, mace and scallops, and cook for 1 to 2 minutes or until the scallops are opaque and cooked through. Remove the whole cloves and season with salt and pepper.
- 2. Combine the parsley and mint and sprinkle around the edges of the scallop shells.
- 3. Spoon the scallops into the shells and top with the berry glaze.
Hungry for more? Chow down on these:
- Scallops with Apple Cider Glaze Over Spinach with Apples from We Are Not Martha
- Sea Scallops with Cranberry-Balsamic Pan Sauce from The Wicked Noodle
- Pan-Seared Scallops with Asparagus and Baby Leeks from Leite's Culinaria
- Tacos with Sea Scallops and Jicama-Peanut Slaw from Leite's Culinaria
Scallops in Berry Glaze Recipe © 2003 Francine Segan. Photo © 2003 Tim Turner. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!