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Sea Scallops With Cherry Balsamic Vinegar

Kathy Whyte WNBF News photo

Grilled Sea Scallops With a Cherry/Balsamic Reduction (prep. time about 15 minutes)

(for 2 servings)

10 Sea Scallops

1 Tbl. Olive oil

1 Tbl. Butter

Salt and pepper

¼ C. balsamic vinegar

½ C. pitted and halved sweet cherries

4 fresh basil leaves

Heat grill to medium-hot and brush with oil to keep scallops from sticking. If you are using a charcoal grill, you will want to start your fire about a half hour before you plan to cook.  In a sauté pan, heat butter and olive oil. Place the basil leaves in oil and fry until crisp but maintain their green color. Remove from oil and set aside on paper towels to drain. Add cherries to the oil and cook until the cherries just start to break down.  Stir in the balsamic vinegar and simmer over medium to medium-high until the liquid reduces to a thin syrup consistency. Brush the scallops with a little olive oil and salt and pepper both sides.  Grill for about two to three minutes per side, depending on the thickness of the scallops.  To test doneness, push on the scallops with your index finger.  They should feel like it would if you made a slightly clenched fist and push on the area between your thumb and forefinger.  Arrange five scallops on each plate, drizzle the cherry vinegar reduction on top and garnish with the crisp basil leaves.

*I was asked about using dried cherries.  I would reconstitute them and use them as directed.  What would be good would be to rehydrate them in red wine! That would add another layer of flavor to the dish.  Now I need to go buy dried cherries!!!

See Josh at Parkway Wines and Spirits for suggestions on a wine paring for this dish. Parkway is our wine and spirits expert!

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