A small amount of flour is all that’s needed to make a satisfying coating for these flavorful scallops. Balsamic reduction provides culinary flair and dense flavor.
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup red wine vinegar
- 3⁄4 pound sea scallops
- Salt and pepper
- 1⁄4 cup flour
- 1 tablespoon extra-virgin olive oil
- Chives, chopped, for garnish
Heat the oil in a large skillet over medium-high heat. Arrange the scallops in a single layer and cook until golden brown. Turn scallops and sear the other side until golden.
Drizzle plates with balsamic syrup. Place the seared scallops on top of the syrup and
sprinkle with chives.
Nu trition Information per serving:
Fat: 9 g (26% calories from fat)
Protein: 40 g (52% calories from protein)
Carbohydrates (net): 11 g (22% calories from carbohydrates)