Sauteed Sea Scallops with Red Wine Balsamic Reduction
Sweet , tender scallops highlighted by an unusual, slightly acidic sauce
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Servings: 6 people
Calories: 160kcal
Ingredients
- 24 pieces Jumbo Sea Scallops
- 3 Tbspn Butter
- 1 each Shallot finely chopped
- ½ cup Balsamic Vinegar
- Âľ cup Red Wine
- 1 cup Fish Stock
- 1 each Leek, medium washed well and finely shredded
- Salt and Pepper
- 1 Tbsp Chopped Chives
Instructions
- Season the scallops with the salt and pepper and saute in 1 tablespoon of the butter until golden brown.
- Remove from the pan and keep warm.
- In the same pan, saute the shallot until lightly browned then add the Balsamic Vinegar and Red Wine.
- Cook until reduced to a syrup and add the fish stock.
- Cook until reduced by 2/3rds.
- While the sauce is reducing, blanch the Leeks in boiling water, drain and refresh in cold water.
- Place in a pan with 1 Tablespoon of Butter, season lightly and complete cooking on a low heat.
- When the sauce has reduced, remove from the heat, whisk in the remaining tablespoon of butter and season to taste.
- Place the braised leeks in the centre of the plate.
- Spoon the sauce around and place the Scallops on the sauce.
- Sprinkle Chives on the Leeks and garnish with steamed Potatoes if desired.
Nutrition
Calories: 160kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 306mg | Potassium: 158mg | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg