Scallops with Golden Balsamic Reduction and Fennel Salad

Scallops with Golden Balsamic Reduction and Fennel Salad

Ingredients;

Scallops.  Try to get dry non-STP treated Scallops.

1 Fennel Bulb, keep the fronds for garnish.

Baby Arugula.

Lemon, Lime, and Orange Zest for garnish.

Lemon, Lime, and Orange Supremes.

8.5 oz Golden Balsamic.

Salt.

Dry off and clean the grit from Scallops, then remove the abductor muscle on the side of the Scallop.

Cook them in a ripping hot pan with Grapeseed Oil or Canola Oil until they get nice and brown, then flip over.  This only takes a few minutes.

Cut the Fennel bulb into the thinnest slices you can cut.  I use a Mandoline set to 1/16th of an inch.

Mix the Fruit, Arugula, and Fennel together.

Reduce the Balsamic on a medium-high heat until it has a syrupy consistency.  If you let it cool, it gets way too thick to work with.

Serve it up and enjoy it.  

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The colorful kiln formed glass bowls are available at https://www.grapevineglassart.com/