Pan fried scallops with traditional balsamic vinegar
![Pan fried scallops with traditional balsamic vinegar](http://photos1.blogger.com/blogger/4213/1354/400/capesante-aceto-balsamico-tradizionale-di-modena.jpg)
Scallops aren't certainly the cheapest of the seafood, but they are so gorgeous that you can indulge sometimes. The best way to eat them I think, it's always the simpliest. Lightly coat with flour, lightly fried with butter and guarnished with balsamic vinegar, better if it's The 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.
2 Comments:
Yummy! These look perfect.
I picked up a hint somewhere along the line... I think it was from a Jamie Oliver cookbook... to lightly dust with Five Spice Powder. The color and the very subtle anise flavor work beautifully with the scallops and it's so incredibly easy.
2:54 AM
Yet another recipe I'll definitely have to try! The addition of five spice powder sounds delish too!
2:55 AM
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