My ardor for sea scallops comes threefold. The first time was standing in front of one of the most beloved paintings of the Italian Renaissance, Botticelli’s The Birth of Venus, at the Uffizi Gallery in Florence, Italy. It depicts Aphrodite,

goddess of love, whose name means “born from the foam,” rising from the sea upon a scallop shell wafted by the west wind, Zepheros. The second was Michael Field, a pianist and cookbook author, who wrote so enticingly of scallops with a fresh tomato fondue sauce in his Michael Field’s Cooking School cookbook that I immediately made it, and realized I wanted to be a chef. The third influence was a a magical experience at the dock in Digby Bay, Nova Scotia at sundown when the boats were coming in to download their catch of the renowned Digby Bay scallops. By humble but ardent begging–the fishermen were far more interested in the work for their wholesale catch than providing tourists with a measly measure of scallops for their dinner–we managed to score some, which we cooked that very evening. Pure rapture.

In this recipe, devised many years later, the fragrant syrup of balsamic vinegar coats the tender sea scallops with a bronze red patina that might make Titian pause to look. Away from the Digby Bay boat dock, you probably won’t find fresh sea scallops; virtually all of them are flash frozen in situ. The good news is, that works fine for this shellfish. And, talk about energy efficient cooking: with four ingredients and fewer than 10 minutes in a saute pan, you have a simply bold and beautiful entree. The recipe is adapted from my forthcoming book Bold Food, co-authored with Susanna Hoffman (Workman, Spring 2012).

Serves 4
3 tablespoons butter
20 sea scallops, each 1-inch thick (about 1 1/4 pounds)
Kosher salt
½ cup well-aged balsamic vinegar
1 tablespoon fresh tangerine juice
1. Melt the butter over medium heat in large non-reactive sauté pan that can hold the scallops without touching. Add the scallops, sprinkle lightly with salt, and sauté, turning twice, until golden on each side and almost firm but still a little soft to the touch, about 4 minutes. Transfer the scallops to a platter and set aside in a warm place.

2. Increase the heat to medium high, add the vinegar and tangerine juice, and reduce until thick and syrupy, 4 to 5 minutes.
3. Pour the vinegar reduction over the scallops and serve.
You include Kosher salt in your recipie, yet You don’t mention anywhere in the article when or how to use it?
You’re right! I fixed the recipe. Thanks.
Just made this recipie…….it was very good. I must say, personally it was a tad sweet for me. I couldn’t get tangerines so I used Clemintines. I think the Clemintine was sweeter than a tangerine would be. I’m going to try it again and try to find a tangerine and see if that makes a differance. I loved the taste of the balsamic tho.
Thank you for sharing this.
This looks delicious!
I also firmly believe in getting great ingredients and then just getting out of the way.
If you’re looking for another scallop recipe may I suggest Seared Sea Scallops on Bacon Polenta Topped with Chanterelles
http://wp.me/puWta-gy
It was out of this world. Great blog by the way!
scallops turned out well, and i’ll use the glaze again. if you plan on including the recipe in a book, i might suggest you don’t refer to “Digby Bay” because the water you looked at is the Annapolis Basin…and Digby scallops are sea scallops, not the small and rather tasteless bay scallops.
regards
It wasn’t Annapolis Basin. It was actually the Digby dock on the Bay of Fundy, which we casually called Digby Bay. I agree bay scallops are pretty wimpy. What we got were sea scallops. Regards, Victoria
I made this two nights in a row!I know such torture – scallops two nights in a row. Well, I had to test prior to having guests over. Great flavors -it was delicious. My children actually cooked the scallops the next evening for our guests. One fool proof recipe (the guests were so impressed!!)The bread basket was passed around so that not a trace of the syrup was left on the plate.
Dear Vic,
Balsamic vinegar is sooooo delicious! Thanks for yet aother quick and beautiful dish. I’ll be looking forward to your bold cookbook!
Penny
this is my favorite recipe …i’m making it tonight with my 2 grown sons and hubby… can’t wait…..i love your site and am looking forward to your new book!!!! jeanhc
Victoria,
We are having another couple over to dinner this Saturday and couldn’t come up with what to cook. Your sea scallops sound like just the thing. You are a source. Didn’t know that was a scallop shell in the famous Botticelli painting.
Deborah
I live just a stone’s throw from where you watched the scallop boats landing their catch, so I will get some fresh scallops today and try this balsamic glaze. A nice website; glad to find it.
Yum! KK