Scallops are just a wonderful piece of shellfish that pair well with a lot things. Simply seared with a nice caramelized salty crust is my favorite preparation. Today I’m pairing them with charred broccolini and aged balsamic.

6 scallops

1 bunch broccolini

3 cloves garlic (sliced thin)

2 tbs olive oil

2 tbs canola oil

1 tps sherry vinegar

1 tps balsamic vinegar (drizzle over finished scallops)

Take the scallops out at least 30 minutes before cooking. Blanch the broccolini off in salted water for 4 minutes. Drop into an ice bath to stop the cooking process. Thinly slice the garlic and set aside. SBblanchPreheat a cast iron pan over medium-high heat. Add 1 tbs of olive oil then the broccolini. Season with salt and pepper. After 1 minute add the garlic and continue cooking for 2 more minutes. Turn off the heat. SBbrocSBbroc2Place a couple pieces of the broccolini and 1 of the cloves of garlic in a food processor. Start on low and drizzle in 1 tbs of olive oil and then 1 tps of sherry. Season with salt and pepper.SBscallop1Season the scallops with salt and pepper. Preheat a pan over medium-high heat and add 2 tbs of canola oil. Place the scallops in the pan, leaving enough space in between each to get a good sear for 3 minutes. Flip the scallops and take them off the heat. Let them rest 30 seconds then plate.SBscallop2SBfinal