Paleo
Quick Meals
EASY Maple Balsamic-Glazed Scallop Recipe with Pomegranates! All you need is one pan and 10 minutes. A Healthy Maple Balsamic-Glazed Scallops recipe so perfect for a date night in or to impress guests. Fake your way FANCY with this recipe! They are that good and simple! Paleo friendly of course.
I have a little shout out to scallops today. Don’t go running off quite yet, stay! I promise you you’ll like this and that you will want to cook scallops by the end. Um, especially these EASY balsamic-glazed scallops. But back to my point…
You see, I’m pretty sure everybody starts off intimidated by scallops. Buying them, cooking them, preparing them, you get my point. But can I let you in on a little secret of mine? It’s a secret you’re not going to want to share with anyone else. Here’s my confession… cooking scallops (balsamic-glazed scallops) are my lazy girl’s guide to an impressive date night in or dinner party.
No really! Scallops literally take 10 minutes to cook and you can totally fake your way fancy with a special maple balsamic glaze sauce. See, told you. Keep that secret. Better yet, I’ll show you how to fake being Fancy. And yes, I’m sure you love my terminology, fake your way fancy is a real thing.
OK so Maple balsamic-glazed scallops recipe with my favorite fruit –> pomegranate. It’s simple. You just need 6 ingredients, one pan, and scallops that are opaque, not soggy, firm, and preferably without water/solution. We prefer to buy sizzlefish scallops because they are flash frozen and dry packed. Which means no chemicals and you preserve all the nutrients!! YAY!
Guess what you do next? You heat up butter and maple syrup and toss in your pretty little scallops and a dash of balsamic. LIKE WHOA! Sear it for a few minutes then add in pomegranate for the last few minutes of cooking. The sweetness of the pomegranate combined with tangy balsamic, butter, and maple are SPOT ON. In my humble (wanna be fancy) opinion. 😉
But then… then you wait for that glaze. It’s gonna be EPIC I tell you. Sweet tangy maple balsamic-glazed scallops. Looks and sounds Romantic already, don’t you think? The name itself just boosts your cooking ego. Haha!
In all seriousness ya’ll, these scallops are dressed to impress! And the other KEY to cooking with a glazed scallop recipe is to NOT cook too much. Yes, scallops will continue to cook a bit after your sear them. So dress them in that sauce, remove from heat, and let them soak it all up. Then VIOLA!
I served this with a kale and goat cheese salad (slightly steamed) and more of that EPIC sauce. Ugh, I know, I just said epic 3 times in a post. But if you like a sauce/glaze so much that you could drink it… it’s EPIC. Just sayin..
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One Pan Maple Balsamic-Glazed Scallops with Pomegranate
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 2 1x
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Pin RecipeDescription
One Pan Maple Balsamic-Glazed Scallops with Pomegranate
Ingredients
- 7– 8 oz scallops (about 7– 8 medium to large scallops)
- 1/2 to 1 tbsp salted butter or oil (use less if you are wanting lighter)
- 1 tbsp maple syrup
- 3 tbsp pomegranate seeds (cleaned and dried)
- 1/2 to 1 tbsp balsamic vinegar
- 1/4 tsp minced garlic
- sea salt and black pepper to taste
Instructions
- Wash and dry scallops. Set aside.
- Heat a pan on between medium high to high, add your butter and maple syrup.
- Once it’s starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar.
- The vinegar will start to caramelize with the butter/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
- Add in your garlic and dash sea salt.
- Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
- Remove from heat.
- Serve into dishes and spoon sauce and pomegranate seeds over top.
- Garnish with cracked black pepper
- Great with a salad!
Notes
Serving size: 4 oz Calories: 250 Fat: 13.5 Saturated fat: 3.5 Carbohydrates: 14 Sugar: 7 Fiber: 1.5 Protein: 18
Want more ways to fake your way fancy with scallops? Try these one pot steamed scallops!
Or throw them in a quinoa stir fry! Again, easy, peasy, and DELICIOUS.
My shout out to scallops is done and my secret is out.
Lazy girl’s guide to an EASY Date night Dinner is..
dun dun dun…..
MAPLE BALSAMIC- GLAZED SCALLOPS!
Will you fake your way fancy this weekend? ahem.. come on. You know it’s worth a try!
Looks like I’ve got a date menu planned with a french toast breakfast and now scallops for dinner. Maybe we just have chocolate for lunch, yes?
Scallops, yay or nay?
Cheers!
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Maple balsamic and scallops are amazing and I’m all about this epic sauce! The salad sounds like perfection too – my favorite things!
i always think of you with that glaze!!!
This all just looks like it needs to be in my face right now! So delish! Love the photos and want the food RIGHT NOW!
thanks friend! You’re the best. <3 i swerve you this with squash!
I love scallops and can’t remember the last time I had them either. On a student budget here!
I bet i could score you some free scallops. 😉
You can? That would be amazing!
Scallops are epic with balsamic. EPIC I TELL YOU
and i know your husband doesn’t like scallops, so you can hog them all right? well, after your colonoscopy! haha
Ohhhhh, these look lovely! I don’t know if I’d want to share them though…I think this is just enough for one person. 😉
These scallops sound epic and are the perfect way to fool your spouse into thinking you slaved all day in the kitchen, Genius!
This sounds so decadent for a simple recipe- love the lazy girls guide to impressing people with food mindset- I’m totally on board!
YAY…HECK YAY! Obviously I could eat these all the time, because Nantucket scallops are seriously the BEST!
well count me in for a visit when they are in season, m k?
I’ve only eaten scallops once in my life…and I’m fairly certain they were drench in butter!! They were delicious that way though 🙂 i”m so hit or miss on seafood, I’d probably need to try them again before I ventured out to buy and cook them myself!
butter makes everything better. AMEN! you need these.
I wish Dave loved seafood, it would make dinner time here so much less complicated! All the scallops for me instead 🙂 I love how quick and simple this recipe is! Thanks for sharing Lindsay!
your scallops always look SO DELICIOUS!!! I would love to splurge a bit and make these for a cute little date night.
Have a lovely Valentines Day weekend!
I used to really hate scallops bc they had such a weird consistency. Now I don’t mind them at all and if youd like to bring some over that would be lovely 🙂
you got it woman!
Will you be my Valentine? I’ll bring dessert if you make this! Haha!
I wish the girls liked scallops but who says they have to have the same thing. I might just ask them what they want and make two meals Sunday so I can have them.
you can be my valentine EVERY DAY! i’ll share scallops for red velvet protein shakes!
You so fancy. 🙂 Why haven’t I made scallops in forever?! Adding this to my ever-growing lists of Lindsay recipes to try.
i have a list of your morning cocktails and puddings. Let’s join forces and just move to new zealand already
Count me in. Please.
Looks really delicious ♥
sumemrdaisy.net
My husband has been saying that he wants to try making scallops at home. I need to send him this recipe! Thanks for sharing! 🙂
Oh wow… These look so delicious! Scallops always seem so intimidating to cook but you make them look so easy! 🙂
YUM!! I LOVE scallops, they always taste so fancy and are so easy and quick to cook! This recipe looks awesome friend!
so thought of you! miss you, tons!
6-8 minutes…did you really say JUST 6-8 minutes?! That is amazing. I’ve never made scallops at home – my excuse is that they’re “too expensive”…but I feel like this would be a great alternative to eating out!!
OMG you’d love!! really, so simple
I haven’t had scallops in far too long. This looks like a simple and delicious way to get them back in my dinner rotation! Yum!
thanks MArisa! I know you’d love this. Scallops are bliss! Right?
I think it will be pleasantnfor dinner time. Never tried this recipe. Damn sure my hus will love it ???
awesome! keep me posted!
Hi! Made these to bring a pescatarian dish for thanksgiving and they were a big hit. Although did not look like the picture… I x5 the quantity of scallops (40 oz) and I’d advise not going equal increase with the liquids if doubling or more the recipe. This yielded a sauce more than a glaze, and the pom seeds lost some of their vibrant color. I was kind of wondering if I was supposed to have poured off the liquid as there was no searing going on, more braising. I’ll try again with different quantities and save out some pom seeds for garnish. All the same, quite delicious; how can you go wrong with that ingredient list! I sprinkled with fresh thyme leaves to add to the Thanksgiving-y flavor profile.
That’s a great question! I will update recipe for doubling. You would need to adjust liquid. Thanks for the feedback!