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
In a small glass or stainless steel saucepan over low heat, combine the balsamic and red wine vinegars. Simmer until the mixture reaches a syrupy consistency. Set aside. Rinse the scallops and pat dry; halve large scallops horizontally if necessary. Season to taste with salt and pepper. Dredge scallops in flour and shake off excess (scallops should be very lightly coated). Discard the flour.

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.

2 Servings
Nu trition Information per serving:
Calories: 310
Fat: 9 g (26% calories from fat)
Protein: 40 g (52% calories from protein)
Carbohydrates (net): 11 g (22% calories from carbohydrates)