Seared Scallops on Broccoli Salad with Balsamic Reduction
Recipe type: Main Dish
Serves: 2
  • 10 Scallops, thawed if previously frozen
  • ¼ cup all purpose flour
  • ½ tsp salt
  • ¼ tsp chili powder
  • For the Broccoli Salad:
  • 3 cups broccoli florets (fresh or frozen)
  • ⅔ cups dried cranberries
  • ½ tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tsp olive oil
  • 10 almonds, roughly chopped
  • For the Balsamic Reduction:
  • ½ cup balsamic vinegar
  1. Preheat oven to 400°F.
  2. Add the broccoli to a baking dish and sprinkle with half of the salt. Roast in the oven until it is soft and just starting to brown, about half an hour.
  3. Remove from the oven and chop into small pieces.
  4. Add the broccoli and dried cranberries to a bowl.
  5. Mix the lemon juice, olive oil, and remaining salt together to make a vinaigrette. Add to the broccoli and toss. Set aside.
  6. Add the balsamic vinegar to a small, heavy bottomed, non-reactive pan. Heat over med-high heat until it comes to a boil.
  7. Reduce to a simmer and let cook until it is reduced by half.
  8. While the vinegar is reducing cook the scallops.
  9. If the scallops had been frozen be sure to dry them thoroughly on paper towels.
  10. Mix the flour, salt, and chili powder on a plate or bowl.
  11. Dredge the scallops in the flour mixture.
  12. Heat a sauté/frying pan over medium heat until hot.
  13. Add 1 tsp of olive oil and using a pastry brush or other method spread the oil around the pan. I use a cast iron pan for cooking my scallops and I find it works like a dream.
  14. Add the scallops to the pan and cook for 2 minutes.
  15. Turn them over - they should be nicely browned. Cook for another 2 - 3 minutes depending on how thick they are. They should be just cooked through.
  16. To plate: Add half of the broccoli mixture to each plate. Top with 5 scallops. Drizzle with some of the balsamic reduction and sprinkle with half of the chopped almonds.
Recipe by SoFabFood at