- In a bowl, combine orange, tomato, lime zest, basil and green onion. Divide the mixture among 12 wonton soup spoons. Reserve.
- Place sugar and balsamic vinegar in a small saucepan. Bring to a boil; reduce heat to medium and simmer for 8 minutes, or until lightly amber in colour and with the consistency of a caramel sauce. Reserve.
- Heat oil over high heat in a skillet and cook scallops for 1 minute per side.
- Place one scallop on top of the garnish in each spoon and drizzle with caramelized balsamic vinegar. Sprinkle with fleur de sel and garnish with small basil leaves. Savour!
Tip: Before pan-frying scallops, be sure to cut off the small muscle on the side of the scallop.