It’s 65 Degrees Out Today…

How about some Seared Scallops with Balsamic Glaze and Sauteèd Greens.

This tasty dish gives diners a more traditional holiday choice with crisp and light elements. The fresh taste of the sea derived from the Nautifish scallops is strongly enhanced with a sharp balsamic glaze and will delight taste buds. Sauteéd greens add a fresh springtime flavor to the plate and also give diners a healthy meal alternative.

Ingredients:

Sea scallops                                               8 oz

Canola oil                                                   2 tbsp

Escarole                                                      ½ lb

Salt and pepper                                       to taste

Balsamic vinegar                                     ¼ cup

Chicken stock or Broth                           ¼ cup

Preparation:

Pat scallops dry. In a large skillet over medium high heat, heat oil until hot but not smoking. Add scallops to the skillet, being careful not to crowd the pan. Cook the scallops without moving them, until the bottoms are golden brown, 2 to 4 minutes. Using tongs or a spatula, gently turn the scallops and cook them just until opaque throughout. Transfer the scallops to a dish (cover to keep warm). Return the skillet to medium-high heat, add the escarole and stir-fry just until wilted, 2-3 minutes. Season with salt and pepper to taste and divide among individual plates. Return the skillet to medium high heat, add the vinegar and stock and simmer, stiffing to scrape the bottom of the skillet, until the sauce is reduced to about ¼ cup and forms a glaze that will coat the back of a spoon, 2-3 minutes. Season. Transfer the scallops to the plate and spoon the sauce around the scallops and greens.