Pan fried scallops with traditional balsamic vinegar
Ingredients: scallops, flour, butter, aceto balsamico tradizionale di Modena, a few leaf of salad or baby spinach
Lightly coat the scallops with flour. Melt a bit of butter into a frying pan. Fry the scallops lightly about 2 minuts each side or until golden, not brown. Arrange them on a plate or in their shells, where you previously put some fresh salad leaves or baby spinach leaves. Guarnish with some drops of balsamic vinegar and serve immediately while still warm.