Scallops with Balsamic Vinegar and Butter Sauce

Scallops with Balsamic Vinegar and Butter Sauce

Sauteed scallops is perfect with this balsamic vinegar and butter sauce.


Scallops (sashimi grade)
10 to 15
Salt and pepper
To taste
Olive oil
1 tablespoon
◎ Butter
10 g
◎ Red wine
2 tablespoon
◎ Sugar
1/2 tablespoon
◎ Balsamic vinegar
2 tablespoons


1. Pat dry the scallops. Season on both sides with salt and pepper, and saute in a heated pan with olive oil.
2. When both sides are golden brown, transfer to serving plates. Garnish with radish sprouts or cherry tomatoes on the side.
3. Use the pan with the scallop juices. Add the ◎ ingredients, and heat the pan to evaporate the alcohol in the wine. Pour the sauce over the scallops and it's done.

Story Behind this Recipe

I made this for a party at home. It was a big hit, so I uploaded the recipe.