Maple Seared Scallops
- 1 pound medium scallops
- 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 1/4 cups Vermont maple syrup
- Salt to taste
- Freshly-ground black pepper to taste
Heat a non-stick saucepan until very hot. Carefully add the oil. Add a few scallops at a time and sear both sides until they are cooked through. Remove scallops to a plate.
Deglaze pan with vinegar. Add the maple syrup and cook until mixture thickens. Return scallops to the sauce pan and toss gently to coat. Season with salt and pepper. Serve immediately.
This recipe yields 4 servings.