This is an unexpected yet delicious combination. This would be nice with basil flavoured mashed potatoes and leeks but I would also add a colourful crunchy vegetable to the dish. You can pour the sauce over everything.
Heat up a medium sized stainless steel frying pan on medium heat until it is hot.
Pour the sugar and spread it quickly. Caramelize 1 to 2 minutes, then add the butter.
Continue cooking for 1 minute more until the butter colours.
Incorporate the broth, the vinegar and the salt.
Add the split vanilla bean (but not the extract if that is what you are using).
Boil gently, uncovered 8 to 10 minutes or until the liquid has reduced by half and is slightly syrupy.
Remove from heat (add the extract if you are using it), and keep warm (do NOT refrigerate).
Meanwhile, pat dry the scallops.
Heat the oil in a large skillet on medium high heat. Put the scallops in once the skillet is very hot, do not touch for at least one minute.
Lift the scallops to check for colour, cook them for approx 2 to 3 minutes, then turn them and cook this as you did the first side. Do NOT overcook.
Pour the sauce over the scallops and serve promptly.
Ingredients
Directions
Heat up a medium sized stainless steel frying pan on medium heat until it is hot.
Pour the sugar and spread it quickly. Caramelize 1 to 2 minutes, then add the butter.
Continue cooking for 1 minute more until the butter colours.
Incorporate the broth, the vinegar and the salt.
Add the split vanilla bean (but not the extract if that is what you are using).
Boil gently, uncovered 8 to 10 minutes or until the liquid has reduced by half and is slightly syrupy.
Remove from heat (add the extract if you are using it), and keep warm (do NOT refrigerate).
Meanwhile, pat dry the scallops.
Heat the oil in a large skillet on medium high heat. Put the scallops in once the skillet is very hot, do not touch for at least one minute.
Lift the scallops to check for colour, cook them for approx 2 to 3 minutes, then turn them and cook this as you did the first side. Do NOT overcook.
Pour the sauce over the scallops and serve promptly.