Get your party started with these delicious finger foods. They look catered, but they’re super easy.
Photographer Jean Allsopp
Scallops’ sweet, succulent flavor and sumptuous texture play the starring role in this simple yet elegant dish.
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.