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Stefan's Scallops Stefan Mueller large scallops as needed 1 Tbsp. butter or as needed 1/4 cup to 1/2 cup balsamic vinegar greens - spring mix, young spinach salt and pepper " I usually pull the small muscle from the scallop to start with. Sometimes that has already been done. Pour the balsamic vinegar into a small pan and heat over medium heat, enough to reduce the vinegar so that it thickens a bit, and becomes a glaze. Heat a pan over medium heat. Once hot, add a Tbsp. of butter or more, depending on the number of scallops you have. Saute the scallops and sprinkle with salt and pepper. Don't turn them until they release from the pan on their own (usually 4 to 5 minutes). When it's time to turn, the bottom should have a brownish gold hue. Cook another 2 - 4 minutes depending on the size of the scallops. When the scallops are done, create individual servings by placing them on a small bed of greens. Dribble the balsamic vinegar over them and you're good to go." |
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