Apple Cider Balsamic Glazed Seared Scallops

Over the past 12 months, Katie has been working tirelessly to finish her Master’s in criminology. So, being the great guy I am, I often slave away in the kitchen to prepare her epic meals to sooth her after a long day of studying habits of mommy mass murderers. Seriously. That’s what she’s studying.

Anyways, that glorious day has finally come. She successfully submitted and defended her thesis. Quite an accomplishment. So much so that she now insists that I refer to her as “Master Fleming.” Time to celebrate!

So I asked her “Do you want to go out for dinner to celebrate, or do you want me to make you a feast at home?” She smiles and says “feast please.” So I decided to make her a four course meal that included a sun-dried tomato, basil and brie spread, a home made poutine, a strawberry desert and this – apple cider balsamic glazed seared scallops as her main.

4 sea scallops
2 slices bacon
2 cups baby spinach, chopped
12 cremini mushrooms, sliced
kosher salt and freshly ground pepper
1/2 cup unfiltered apple cider
2 tablespoons balsamic vinegar
1 tablespoon honey

Lightly season both sides of the scallops with salt and pepper, and set aide on a paper towel to keep dry. Begin by cooking the bacon until crisp. When cooked, set aside and dice into small chunks. Save the grease from the bacon, and leave the pan on the heat. Next, saute the mushrooms and spinach until cooked, about 4-5 minutes. The veggies will soak up the flavour from the bacon, making them juicy and delicious. When cooked, set aside in a small bowl and mix with the bacon.

In a small mixing bowl, whisk together the apple cider, balsamic vinegar, and honey and set aside.

Heat a heavy non-stick frying pan over high heat. When hot, carefully add the scallops and begin to sear. Let them cook for 3 minutes, undisturbed. Using tongs, carefully turn the scallops – the bottom side should be a nice golden brown – and sear the other side for about 3 minutes. When cooked, remove the scallops and set aside in a bowl, covering with foil to keep them warm.

Next, reduce the heat on the skillet to medium high and add the cider mixture to the skillet. The fluids with steam and boil quickly, so watch yourself. Stir continuously for about 2 to 3 minutes as the mixture boils down and begins to thicken. When done, remove the foil and pour the sauce over the scallops.

On a small plate, create a bed of mushrooms, spinach and bacon, and then top with two scallop each.

Apple Cider Glazed Scallops

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