Scallops can be prepared in a variety of ways...used in soups, stews, chowders, breaded and fried, or wrapped in bacon, then broiled. Besides sauteing these meaty scallops with seasonal greens and XO sauce, my other favourite way is sear them quickly in a hot pan so that the outside gets a crisp, golden brown crust and the inside remains succulent and tender.
- 5 Scallops
- Salt and freshly ground black pepper
- 1/2 tbsp Olive oil
- 50 ml Dry white wine
- 1/2 tbsp Balsamic vinegar
- Some salad mix to serve
- Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. Heat the olive oil in a large non-stick skillet over medium heat. Add scallops and cook until they are golden brown on both sides, 2-3 minutes per side. Remove from pan.
- Add wine and vinegar to pan. Cook 2 minutes until slightly thick and stir in the scallops. Turn off the heat and remove. Serve with some salad mix.