Bay Scallops with Vanilla Sauce and Balsamic Caramel

Name: Bay Scallops with Vanilla Sauce and Balsamic Caramel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 vanilla bean, split in half lengthwise, seeds scraped out and set aside; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 Tbsp (30 mL) salted butter; 1 shallot, peeled and finely chopped; ¾ lb (375 g) bay scallops (frozen will do but fresh are better); ¾ cup (175 mL) whipping cream; ½ cup less 1 Tbsp (100 mL) granulated sugar; ¼ cup (50 mL) balsamic vinegar; 2 Tbsp (30 mL) water

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Caramel

By Trish Deseine

Published 2006

About

These small scallops make a delicious entrée or appetizer. Cooked with fresh sea scallops, the larger coquilles saint-jacques, they also make a stylish main course.

Ingredients

½ cup less 1 Tbsp (100 mL) granulated sugar
2

Starter
Fish course
Pescatarian
Gluten-free

Method

Make a caramel with the sugar and water. Remove from the heat, add the balsamic vinegar, and stir well. If sugar crystals form, dissolve them by returning the pan to the heat.

Leave to cool.

Heat the butter in a skillet and sweat the shallot without allowing it to brown. Add the scallops and brown over a high heat. Remove the scallops and