Wednesday, February 17, 2010

Seared Scallops with Balsamic Reduction

Start by preparing the scallops.

Wash scallops and pat them dry; season with salt and pepper and drizzle with olive oil.

Heat a skillet with a few tablespoons of olive oil over medium heat. Add scallops and sear until they are a golden brown, removing from the pan and leaving the tasty little scallop bits in the bottom of the pan.

Add 3/4 cup of balsamic vinegar to the pan, along with 2 T of butter and cook over medium high heat until the vinegar reduces to about 1/2, 20 minutes or so. As the vinegar reduces, add one chopped fresh tomato so the balsamic coats the tomato. After the vinegar has reduced, place the scallops on a serving dish and drizzle the reduction over the scallops. Garnish with fresh basil. You can sop up the reduction with crusty French bread or a baguette.

Serve as an appetizer with a nice glass of Sauvignon Blanc, the Blondes really like Red Truck, or I guess it's actually White Truck

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