Seared Scallops with Apricot Glaze

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Seared Scallops Ready To Eat In As Little As 5 Minutes

Scallops taste best when seared as their natural juices are released and caramelize the surface. Prepare and serve these gigantic jewels in as little as 5 minutes.

Serve these sweet, rich tasting sea scallops as an appetizer or as your main dish. Either way I’m sure you will find they will be restaurant quality or even better!

Types of Scallops

There are two types of scallops, sea scallops and bay scallops. So what’s the difference?

Sea scallops are much larger than the bay scallops. This recipe will show you how to make mouth watering sea scallops that will keep you asking for more.

Buying Scallops

If you’re new to buying or making scallops you may find the below information a little helpful in knowing the difference between scallops and which ones work best for this recipe.

Scallops can be available fresh or frozen and if you have a hard time finding them in your area you might want to try buying them on-line here.

Sea Scallops

When buying sea scallops you may see the labels described as U-8, U-10 or even U-12.

So what does the U-number mean? Take U-12 for an example: as a rule it means that there are 12 scallops that make up a pound. Same for U-8. Eight pieces of scallops make up a pound. With that said, U-8 scallops are the largest of the three. I can’t say I have ever come across U-8 but if I do I may just have to give those big boys a try. LOL!

For this recipe I used 1 pound of Wild Caught U-12 “Grade A” Sea Scallops which were a meal in themselves for two people.

Bay Scallops

Bay scallops are much smaller than the sea scallops and are usually served alongside a dish like that of pasta or on salads rather than by themselves.

Although bay scallops have their own numbers like 10/20, 20/30 or 30/40 they are similarly described like the sea scallops.

The 10/20 with bay scallops means there are 10 – 20 scallops per pound or 30 – 40 scallops per pound. With that said, the 30/40 scallops are the smallest in size.

What Inspired This Recipe?

I was inspired to create this recipe because my husband took me to one of our favorite restaurants for “date night” and we both wanted to order the scallop appetizer.

Wouldn’t you know it! A restaurant item you have come to love and you’re told it’s no longer on the menu. You talk about disheartened!

So, that’s how this recipe came about! And, I have to say, these scallops are so flavorful and much better than our favorite restaurant. I hope you enjoy it as much as we do.

Seared Scallops with Apricot Glaze

Ingredients:

• 1 pound scallops (12 U-12 scallops used for this recipe)
• 3 Tablespoons butter
• 2 Tablespoons olive oil
• 2 heaping Tablespoons apricot jam
• 1/4 teaspoon kosher salt

Directions:

Remove scallops from packaging and place on a paper towel. Gently pat dry tops and sides of scallops.

In a large non-stick skillet heat 2 Tablespoons of butter and olive oil on medium to medium high until butter has melted. Take care not to burn the butter.

Place scallops in hot skillet, sprinkle tops with salt and sear or cook for two minutes without moving.

Carefully flip scallops over, sprinkle tops with salt and continue cooking for 2-3 minutes. Do not allow the scallops to cook too long or they will become rubbery!

While the scallops are cooking prepare the apricot glaze. Be sure to check out my recipe for apricot jam!

In a small sauce pan over medium heat combine apricot jam and 1 Tablespoon butter. Stir until butter has melted and remove from heat.

Drizzle a spoonful or two of the apricot glaze onto a plate and top with scallops.

Serve immediately and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR SEARED SCALLOPS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE SOME!

***Please come back and share your comments and tell my readers how you like this recipe.***