Seared Scallops and Zucchini in a Balsamic Sauce

Seared Scallops and Zucchini in a Balsamic Sauce!


Ingredients

1 cup balsamic vinegar
3 tablespoons butter, divided $
12 large sea scallops
2 large zucchini (or vegetable of your choice)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper $

Preparation

Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer about 15 to 20 minutes or until reduced to 1/2 cup. Stir in 1 tablespoon butter; add chopped zucchini and cook for about 2-3 minutes, set aside.
Rub salt and pepper on both sides of scallops. Heat remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 3 minutes on each side or until golden crust begins to form.

Divide zucchini in 4 bowls and place 3 scallop on top, pour remaining balsamic sauce over each scallop. Enjoy!