Scallops with Bordeaux Cherry Balsamic Sauce

Ingredients:

• 1 lb large scallops, cleaned and patted dry
• 2 tbsp Bordeaux cherry balsamic vinegar
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1/4 cup dry white wine (optional)
• 1 tsp fresh thyme or rosemary (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Scallops:

   • Pat the scallops dry with paper towels to ensure a nice sear.
   • Season both sides of the scallops lightly with salt and pepper.

2. Sear the Scallops:

   • Heat the olive oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the scallops to the skillet. Avoid crowding the pan (cook in batches if necessary).
   • Sear the scallops for about 2-3 minutes on each side until they form a golden brown crust and are cooked through (opaque in the center).
   • Remove the scallops from the skillet and set them aside.

3. Make the Bordeaux Cherry Balsamic Sauce:

   • In the same skillet, add the butter and melt it over medium heat.
   • Add the finely chopped shallot and cook for 1-2 minutes until softened.
   • Pour in the white wine (if using) and let it reduce for about 2-3 minutes, scraping up any browned bits from the bottom of the skillet for added flavor.
   • Stir in the Bordeaux cherry balsamic vinegar and bring the mixture to a simmer.
   • Let the sauce cook for 3-4 minutes, reducing slightly and thickening to a syrupy consistency.
   • If you like, stir in some fresh thyme or rosemary for a herby touch.

4. Finish the Dish:

   • Return the cooked scallops to the skillet and spoon some of the sauce over them. Let the scallops cook in the sauce for 1-2 more minutes, ensuring they soak up the flavors.

5. Serve:

   • Plate the scallops, spooning the Bordeaux cherry balsamic sauce generously over the top.
   • Garnish with freshly chopped parsley for a pop of color and freshness.

6. Serving Suggestions:

   • This dish pairs wonderfully with a light, crispy side like roasted asparagus, sautéed spinach, or a simple lemon risotto.
   • You can also serve it with a salad of arugula or mixed greens, which balances the richness of the scallops and sauce.

The Bordeaux cherry balsamic vinegar adds a deep, rich flavor with sweet, tart notes that complement the delicate scallops perfectly.