MAIN DISH

PAN-SEARED SEA SCALLOPS WITH PEAR-INFUSED BALSAMIC REDUCTION

Start to finish: under 25 minutes.

• 8 sea scallops (about 1 1/3 pounds total), defrosted if frozen

• 1 tablespoon granulated sugar

• 1 teaspoon vegetable oil

• Salt and pepper, to taste

• Pear-Infused Balsamic Reduction (see note)

Place the scallops between paper towels, and press out excess water. In a medium skillet, heat the oil on medium-low. Scatter the sugar on a plate, press both sides of the scallops into the sugar, and place in hot oil. (Check our blog at www.KitchenScoop.com for details on getting scallops to brown.)

Cook until caramelized and browned, about two to three minutes per side. The scallops are done when they are opaque throughout. Do not overcook.

Remove from the heat and place two scallops on each plate. Season with salt and pepper. Drizzle with 2 teaspoons of the reduction, and serve. Makes 4 servings.

Note: To make the reduction, combine ½ cup pear-infused white balsamic vinegar, 1 peeled and smashed garlic clove, 1 bay leaf and 1 tablespoon light brown sugar in a saucepan. Bring to a boil over medium heat, stirring occasionally. Cook, stirring constantly, until the mixture is reduced by at least half, about 2 minutes. Strain into a small bowl, discarding bay leaf and garlic. Makes about 8 teaspoons.

Per serving: 212 calories (10 percent from fat), 2 g fat (trace saturated), 52 mg cholesterol, 27 g protein, 20 g carbohydrates, trace dietary fiber, 256 mg sodium.

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