This balsamic glazed scallops recipe takes me right back to my earlier days in Spain, specifically to the town of Algorfa. Back then, a visit to see Erik Graae Nielsen at his shop was an essential part of my routine. These visits were often made while spending time with my sister and her husband, who have a holiday home on the Costa Blanca.

Proper food: sticky balsamic Queen scallops on rice, a memory of visits to Algorfa on the Costa Blanca.

Erik, being Danish, was the absolute authority on the best the North Sea and North Atlantic had to offer. He frequently imported incredible hauls from Iceland, the Faroes, and Greenland. While he was the man for prime cod and cold-water delicacies, it was through his shop that I really began to experiment with the local Queen Scallop (or Zamburiña).

Sadly, Erik’s shop in Algorfa has since closed so that he can concentrate on his wholesale business, but the appreciation he gave me for quality seafood—whether from the icy North or the Mediterranean—remains.

In the UK, scallops are often treated as an intimidating, "special occasion" luxury. But Zamburiñas are different; they are accessible, sweet, and far more forgiving than their giant King cousins. Even now, as I travel the Iberian Peninsula in the campervan, I look for these in the local markets. They are a brilliant "resourceful" luxury; you get all the elegance of a high-end seafood dish, but they are much easier to manage in a small galley than a full-blown roast.

The Flexible Tip

If you’re nowhere near a Spanish market and can’t find Queenies, don't worry. This works with King scallops (just slice them in half horizontally so they cook quickly) or even firm chunks of white fish. The goal is a fast, hot sear to get that caramelisation before they toughen up.

Ingredients for balsamic glazed scallops

• 12-15 Queen Scallops (Zamburiñas)

• 1 tbsp Capers (Rinsed and patted dry)

• 1 tbsp Pine Nuts (For that essential toasted crunch)

• 2 tbsp Balsamic Vinegar

• 1 tsp Honey or Brown Sugar (To help the glaze turn syrupy)

• A knob of Butter & a splash of Olive Oil

• Fresh Parsley (Roughly chopped)

Method

1. Toast the Nuts: Toss the pine nuts into a dry frying pan over a medium heat. Keep a close eye on them; they go from golden to burnt in a blink. Once toasted, set them aside.

2. The Sear: Wipe the pan and add the oil and butter. Wait until the butter is foaming and hot. Drop the scallops in. Don't fiddle with them! Let them sear for 60 seconds to get a golden crust, then flip for another 30–60 seconds. Remove them to a plate.

3. The Sticky Bit: Turn the heat down. Add the balsamic, honey, and capers to the pan. Let it bubble away for a minute until it reduces into a thick, dark glaze.

4. The Finish: Return the scallops to the pan just to coat them in the sauce. Serve immediately, topped with the pine nuts and parsley.

Looking for a masterclass on larger king scallops? See my guide to the perfect sear here.

This balsamic glazed scallops recipe is featured in my Inland Fish and Seafood Hub, a collection of 30+ resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef