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Recipe pan seared scallops balsamic reduction

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Recipe pan seared scallops balsamic reduction
February 12, 2003

Ocean scallops are extremely innately sweet and supple, they might require little beyond a fast submit a warm skillet.

Most nights, anyway.

For individuals occasions whenever a somewhat elegant embellishment is preferred, however, think about a tart pan sauce and rapidly sauteed vegetables. Furthermore the tastes meld perfectly, however the components could be cooked sequentially within the same skillet in under half an hour.

Servings: 2
Ingredients

12 large ocean scallops

two tablespoons canola oil

1 pound escarole or bok choy vegetables, thinly sliced or torn into 2-inch pieces

Salt and freshly ground pepper

1/4 cup balsamic vinegar

1/4 cup chicken stock or broth

Directions

Pat the scallops dry.

Inside a large skillet over medium-high temperature, heat the oil until hot although not smoking. Add some scallops towards the skillet, fostering to not crowd the pan. (You may want to prepare in batches or perhaps in 2 skillets when the scallops are crowded, the moisture they emit cannot escape and they'll steam, not sear.)

Prepare the scallops, without moving them, before the bottoms are golden brown, two to four minutes. Using tongs or perhaps a spatula, lightly turn the scallops and prepare them just until opaque throughout. (Denims ., remove a scallop in the skillet and work available to check.) Transfer the scallops to some dish cover to help keep warm. (The scallops is constantly prepare slightly.)

Return the skillet to medium-high temperature, add some escarole or bok choy vegetables and stir-fry just until wilted, two to three minutes. Season with pepper and salt to taste and divide among individual plates.

Return the skillet to medium-high temperature, add some vinegar and stock and simmer, stirring to scrape the foot of the skillet, before the sauce is reduced to around 1/4 cup and forms a glaze which will coat the rear of a spoon, two to three minutes. Season with pepper and salt to taste.

Transfer the scallops towards the plates and spoon the sauce round the scallops and vegetables.

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