For a special appetizer try scallops, naturally bite-sized and sweet. In this recipe, they're served with a sauce of balsamic vinegar and butter.
1 cup balsamic vinegar
3 tablespoons butter, divided
12 large sea scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer about 15 to 20 minutes or until reduced to 1/2 cup. Stir in 1 tablespoon butter; set aside.
Sprinkle both sides of scallops with salt and pepper. Heat remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 3 minutes on each side or until golden crust begins to form. Serve scallops with balsamic reduction dipping sauce.