Completely dry scallops before starting. Season
them with salt/pepper. In a large skillet with
butter and oil, bring to high heat. Place
scallops in skillet. When one side becomes
golden brown, flip to other side. When both
sides are seared, remove to a plate.
In same skillet, saute minced shallot until
golden. Add balsamic vinegar and soy sauce in a
2-1 ratio. Add a splash of sherry. Reduce by
half and pour under scallops artistically.
Garnish with watercress.
|