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Seared Scallops with Balsamic-Butter Sauce
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Serves 4
Rich and superbly tender.
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Ingredients:
1 cup balsamic vinegar
3 tablespoons butter
12 sea scallops
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Place balsamic in a small saucepan that is set over medium-high heat; bring to a boil. Reduce heat and simmer until reduced to 1/2 cup, about 15 to 20 minutes. Stir in 1 tablespoon of butter; set aside.
Season both sides of scallops with salt and black pepper. Set a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons of butter to skillet. When butter melts, add scallops; cook until a golden crust begins to form, about 3 minutes per side. Serve scallops with reduction sauce.
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Seared Scallops with Balsamic-Butter Sauce
Serves 4
Ingredients:
1 cup balsamic vinegar
3 tablespoons butter
12 sea scallops
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Place balsamic in a small saucepan that is set over medium-high heat; bring to a boil. Reduce heat and simmer until reduced to 1/2 cup, about 15 to 20 minutes. Stir in 1 tablespoon of butter; set aside.
Season both sides of scallops with salt and black pepper. Set a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons of butter to skillet. When butter melts, add scallops; cook until a golden crust begins to form, about 3 minutes per side. Serve scallops with reduction sauce.
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