Diver Scallops with Balsamic Reduction
This simple and delicious recipe is something I came up with after an intense workout one weekend to reward myself for a new PR. Hope you enjoy it as much as I did.
Heat skillet over medium-high, and melt coconut oil. Finely chop thyme, and season scallops with salt & thyme. When pan is hot, place scallops in pan. Sear for 3 – 5 minutes, until golden brown color appears and scallop is cooked about halfway through. Flip, and sear again. Make sure to not over cook the scallops as they are very delicate.
When scallops are done, remove from pan. Grind pepper into still-hot skillet, and let cook in remaining coconut oil for about 1 minute. This will open up the flavor a bit. With the heat still set to medium-high, add the balsamic vinegar. Let cook, stirring frequently, until the liquid has reduced by about half. This will create a slightly syrupy sauce for your scallops. Serve and enjoy.