Scallops with balsamic caramel reduction
Scallops with balsamic caramel reduction

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 1 orange, cut into segments and very finely diced
  2. 1 Italian tomato, seeded and very finely diced
  3. 5 mL (1 tsp.) lime zest, finely chopped
  4. 5 mL (1 tsp.) fresh basil, finely chopped
  5. 45 mL (3 tbsp.) sugar
  6. 45 mL (3 tbsp.)white balsamic vinegar
  7. 30 mL (2 tbsp.) canola oil
  8. 12 scallops, 20-30 size, thawed and blotted dry
  9. Fleur de sel
  10. Small basil leaves

Directions

  1. In a bowl, combine orange, tomato, lime zest, basil and green onion. Divide the mixture among 12 wonton soup spoons. Reserve.
  2. 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.
  3. Heat oil over high heat in a skillet and cook scallops for 1 minute per side. 
  4. 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.

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