Champagne Scallops


  • 10-12 sea scallops
  • Sweet Butter Olive Oil
  • Champagne White Balsamic Vinegar
  • Finishing Sea Salt
  1. Thaw scallops overnight in the refrigerator.
  2. Over medium high heat in a large skillet, sear scallops in Sweet Butter Olive Oil on each side for about 2-3 minutes per side.
  3. When scallops are cooked, top each with a sprinkle of finishing sea salt and a drizzle of Champagne vinegar.

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