Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 30 minutes
  • Serves 4

Rate this Recipe

Recipe Products

Mushroom & Sage Olive Oil

Pick A Size :

Red Apple Balsamic Vinegar

Pick A Size :

French Fleur De Sel Sea Salt

Size:

Seared Scallops with Apple Cider Balsamic Glaze

Scallops in a delicious bacon and apple glaze, served over spinach and mushrooms. Wonderful!

Ingredients

  • 12 jumbo sea scallops
  • 3 slices bacon, cooked, drained and chopped. Save 2 T bacon fat
  • 12 oz baby spinach
  • 8 cremini mushrooms, sliced
  • 2 T Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 t French Fleur de Sel
  • 1/4 t fresh ground pepper
  • 3/4 c apple cider
  • 3 T Red Apple Balsamic
  • 1 T honey

Directions

  • 1. Pat scallops dry and season with salt & pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
  • 2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 T olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
  • 3. Heat a cast iron skillet on stovetop. Add 1 T olive oil and once it is hot, add scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
  • 4. Add cider mixture to cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
  • 5. While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
  • 6. Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately.

Write Your Own Review

Seared Scallops with Apple Cider Balsamic Glaze

  • All Year
  • 30 minutes
  • Serves 4

Scallops in a delicious bacon and apple glaze, served over spinach and mushrooms. Wonderful!

Ingredients

  • 12 jumbo sea scallops
  • 3 slices bacon, cooked, drained and chopped. Save 2 T bacon fat
  • 12 oz baby spinach
  • 8 cremini mushrooms, sliced
  • 2 T Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 t French Fleur de Sel
  • 1/4 t fresh ground pepper
  • 3/4 c apple cider
  • 3 T Red Apple Balsamic
  • 1 T honey

Directions

  • 1. Pat scallops dry and season with salt & pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
  • 2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 T olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
  • 3. Heat a cast iron skillet on stovetop. Add 1 T olive oil and once it is hot, add scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
  • 4. Add cider mixture to cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
  • 5. While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
  • 6. Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately.