Seared Scallops with Balsamic Reduction
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.
Yield: Makes 4 appetizer servings
- 1 cup balsamic vinegar
- 3 tablespoons butter, divided
- 12 large sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers