Lime Raspberry Scallops
Lime Raspberry Scallops
Print Recipe
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Recipe from Loren Findlay, one of our customers!
Lime Raspberry Scallops
|
Print Recipe
|
Recipe from Loren Findlay, one of our customers!
Ingredients
- 1/2 cup Frescolio Raspberry Dark Balsamic Vinegar
- up to 16 large scallops patted dry
- kosher salt to season
- coarsely ground black pepper to season
- 2 tsp butter plus more, if needed
- 2 tsp Frescolio Lime Infused Olive Oil plus more, if needed
- pea shoots to garnish (cut the stems down if they are quite long)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- To make the balsamic reduction, add the balsamic to a sauce pan. Bring to a boil, then lower temperature and simmer for 10-15 min, until it reaches desired thickness. Allow to cool, then transfer to a squeeze bottle or jar. Keep in mind that the reduction will continue to thicken as it cools.
- Heat a large cast iron skillet or frying pan over high heat. Season the scallops with salt and pepper.
- Add butter and olive oil to the hot pan. Once the butter has melted, swirl the pan to mix the butter and oil.
- Add the scallops to the pan, making sure that they do not touch. Sear for approximately 1.5 - 2 minutes, until they have a nice crust on the bottom, but are not burnt. Flip and sear for another 1 - 1.5 minutes, while basting them with the melted butter and oil mixture.
- Spread the pea shoots on a plate. Add the seared scallops, then drizzle the balsamic reduction over them. Serve warm.
Recipe Notes
This recipe uses our Raspberry Dark Balsamic and Lime Infused EVOO. You could use any of the following combinations for a different taste: