Saturday, May 25, 2013

Seared Scallops With A Strawberry Balsamic Vinegar Reduction.

Today, I'm searing scallops
and serving them with a
strawberry and balsamic vinegar reduction.

Strawberry and Balsamic Vinegar Reduction
1 cup chopped strawberries
1/3 cup brown sugar
1 cup balsamic vinegar
1/4 cup honey

Combine strawberries, brown sugar, and vinegar
in a small sauce pan.

Bring mixture to a boil,
then reduce heat to less than a simmer.
Very important note: 
Place the pan in an iron skillet
to diffuse the heat.
A reduction can burn easily
if not constantly watched.
Diffusing the heat helps
by giving you some wiggle room.

Take a skewer and mark the level.

You want to reduce the mixture by half.

When reduced by half,
add in the honey,
and reduce by half again.

The whole reduction process will take a few hours.

When you have a proper reduction,
start on the scallops.
Rinse well and pat dry.

I have a seasoning mix that I keep in the fridge.
It's equal parts white sesame seeds,
black sesame seeds, and red chili flakes.
These were toasted in a dry pan for a few minutes.

Caution:  Please have adequate ventilation.
Toasting red chili flakes can present
respiratory challenges.

Sprinkle sesame chili mixture over the scallops.

Heat your skillet over medium high heat
and add in a tablespoon each of butter and oil.
Butter is for flavor.
Oil is to raise the smoke point.

Sear on each side.

Add a little white wine to the pan to deglaze.

Swirl in some butter to enrich the sauce.

I served the scallops on a bed of greens
with a drizzling of the balsamic/strawberry reduction.

I have micro greens growing in a pot on the deck
so I added those for a peppery touch.


Marilyn said...

That looks so delicious!

Rosie Hawthorne said...

Thank you, Mar. I should have pulled that reduction out of the bowels of my fridge when you and Kelley were here. Forgot all about it.