Pan-seared Sea Scallops with Pear-infused Balsamic Reduction

8 sea scallops (about 1 1/3 pounds, total), defrosted if frozen
1 tablespoon vegetable oil
Salt and pepper, to taste
1 tablespoon granulated sugar
Pear-infused Balsamic Reduction*

Place scallops between paper towels, and press out excess water. In a medium skillet*, heat oil on medium-high. Scatter the sugar on a plate and press both sides of scallops into sugar and place in hot oil.

Cook until caramelized and browned, about 2 to 3 minutes per side. (Click here for more information on browning scallops.) Scallops are done when they are opaque throughout. Do not overcook.

Remove from the heat and place 2 scallops on each plate. Drizzle with 2 teaspoons of the reduction and serve.

* Notes

Works better if you don't use a nonstick skillet.

Click here for the Pear-infused Balsamic Reduction.

These scallops also make a nice first course served over lightly dressed baby salad greens. In addition, you also can use other flavors of infused vinegars, such as fig, raspberry or pomegranate.

A few readers in various parts of the country have had difficulty locating infused vinegars. One common brand that's reasonably priced that we cook with is Alessi. Click here for a photo.

Approximate Values Per Serving: 212 calories (10% from fat), 2 g fat (trace saturated), 52 mg cholesterol, 27 g protein, 20 g carbohydrates, trace dietary fiber, 256 mg sodium

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