If you love seafood half as much as I do you'll devour these scallops in a hot second. The best part is how quick it is too make and its pretty healthy.
4 large scallops
2 Tbs butter
3 Tbs white wine
Splash of balsamic vinegar
3 cloves garlic, sliced thin
1. Sear the scallops in butter until browned on both sides, and cooked through. Remove from pan.
2. Add wine, vinegar, and garlic to scallop pan. Simmer, incorporating scallop residue from the bottom of the pan into the sauce. Simmer until garlic is cooked through.
3. Drizzle the wine sauce over the scallops and serve on top of a summer salad, if desired.
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