1 cup balsamic vinegar
3 tablespoons butter, divided
12 large sea scallops
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1. 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 ½ cup. Stir in 1 tablespoon butter; set aside.
2. Sprinkle both sides of scallps with salt and pepper. Heat remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add scallops, and cool 3 minutes on each side or until golden crust begins to form. Serve scallops with balsamic reduction dipping sauce. Makes 4 appetizer servings.
Hosting Help: If you’re serving small bites such as shrimp or scallops, skewer them before serving for easy handling and charming presentation.