pea shootsto garnish (cut the stems down if they are quite long)
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.