PAN-SEARED SCALLOPS WITH SHERRY VINEGAR REDUCTION

Pan-Seared Scallops With Sherry Vinegar Reduction image

Provided by @MakeItYours

Number Of Ingredients 8

1 scant tablespoon olive oil
2 tablespoons minced shallot
1 cup sherry vinegar
1 tablespoon light brown sugar, firmly packed
2 tablespoons olive oil
1 pound large sea scallops
Sea salt to taste
Freshly ground white pepper to taste

Steps:

In a small frying pan, heat the olive oil on medium. Add the minced shallot and sauté until softened, 3 to 5 minutes. Remove from heat.
Pour the sherry vinegar into a saucepan and bring to a boil over high heat. Reduce the heat and stir in the brown sugar and shallots. Simmer until the liquid has thickened and reduced to 1/2 cup or 1/3 cup. When finished, the sauce will be syrupy in texture. Set aside. (Note: You may want to reheat this slightly before dressing the cooked scallops with it.)
In a large, nonstick frying pan, heat 2 tablespoons olive oil on high. Add the scallops, season with salt and pepper and reduce the heat to medium-high. Sear the scallops until brown on the bottom. Flip them over and fry the other side until browned. Depending on the size of your scallops, the cooking time will take between 6 to 8 minutes total.
Place the scallops on the dinner plates. Drizzle the shallot-sherry vinegar reduction over the scallops. Serve immediately.