Gotta Have Me Some Balsamic Syrup

Scallops with Balsamic Vinegar Syrup

I could not get that balsamic vinegar syrup from the grilled peaches out of my mind.  It was so perfectly balanced in sweet, sour, and spicy that I cleaned the pan out with a spatula to eat by itself while the peaches grilled. 

So what do you do when you have an addiction?  You want it with and on everything.  I started with scallops. Who knows where I'll end up.  I winged it last night just to see what would happen.  It came out so perfect and so perfectly easy I almost feel guilty.

This dinner from start to finish took less than a half hour. I'm not kidding. The only trick is getting everything finished at the same time because you're trying to corral the pasta, syrup, and scallops.  My one recommendation is to have the pasta finished, drained, and back in the pan with a lid to stay warm AND have the syrup already bubbling before you put the scallops in the pan or on the grill (but have them heating and ready to go while you start the syrup).  Scallops take so little time to sear that it would be easy to overcook them into rubberiness.

The pasta looks a little white in my photos. That's because I put a normal amount of sauce over the scallops.  After the pics were taken and I had eaten the scallops I meant to not finish the pasta and then pat myself on the back for "saving" those carbs.  Yeah, well, good intentions.  Instead, aliens took over my body, forcing me to go back to the kitchen, put more sauce over the pasta and eat every bite.  Damn those aliens! They get me every time.  It's just not fair.

Gene didn't like it all.  He kept saying "Honey, this pasta is terrible.  Hand me your portion. I'll eat it out of pity's sake so you don't have to feel bad. No, really. That's how much I love you.  Give me your bowl..you're not giving me your bowl....so when are you making this again?  Tomorrow? Tomorrow, would be fine.  Every day this week would be okay, too, but mind you, just because I'm such a good sport."

Scallops with Balsamic Vinegar Syrup

Sauce:

1/2 cup brown sugar

1/2 cup balsamic vinegar

1 chili, seeded and minced, Or, 1/4--1/2 tsp Chinese red pepper sauce

1/2 tsp black pepper, coarsely ground fresh

Combine all ingredients in small saucepan and bring to boil. Simmer for approximately 5 minutes or until sauce has thickened into syrup consistency.

(I love the way the sauce looks, all malevolent and black hole-ish.  And yet, it's so heavenly.)

Scallops:

Saute or grill scallops approximately 2 minutes each side until flesh is cooked and edges are slightly seared. Do not overcook or they will become rubbery.

To finish:

Serve scallops drizzled with sauce alone, or over pasta.

It's that easy!

Comments

[kalyn]

I love the sound of this. I'm thinking I could make it with Splenda Brown Sugar blend to save carbs and use Dreamfield's pasta. Saved to Del.icio.us!

[sher]

Oh yum! I love scallops and that looks delicious. Hmmm, did Gene like it? :):) Maybe you can turn that glaze into a drink? Kidding!

[Glenna]

Kalyn--I think the Splenda brown would work fine. Let me know, okay?

Sher--if I could, I would. I love this stuff! I was thinking it would be a great stir fry sauce too.

[Lauren Harrington]

Have you tried this with any other seafoods or any other foods for that matter. Let me know. I think this could be used to make several different meals.