Pan Seared Scallops with Peach Vinegar Reduction

30 September, 2012

Heat a pan to medium-high heat, and add 1 to 2 tbsp of olive oil. Pat dry 3 to 4 scallops (room temperature) per person and lightly season with kosher salt. Sear scallops for 1-1/2, minutes per side, and then remove to a plate. Lower heat to medium and add 2 to 3 oz of vinegar to the pan. Whisk and reduce until the "brown bits" from the scallops and the liquid have been halved. Drizzle over plated scallops. Garnish lightly with chopped parsley.

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