Scallops with Balsamic Vinegar and Butter Sauce

Ingredients

• 10 to 15 Scallops (sashimi grade)
• 1 Salt and pepper
• 1 tbsp Olive oil
• 10 grams Butter
• 2 tbsp Red wine
• 1/2 tbsp Sugar
• 2 tbsp Balsamic vinegar

Instructions

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