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:
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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.
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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.
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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.
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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.
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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.
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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.