Brochettes Of Bay Scallops

Serves:

Ingredients:

8 oz Scallops; tiny bay
1 T Olive oil; ex. virgin
2 T Butter
Sea salt & white pepper
2 t Soy sauce
2 t Red wine vinegar
Coarse sea salt; garnish
Coarse white pepper; garnish
1 t Thyme leaves; garnish

Method:

1.
If scallops are large, trim to form 1/4" cubes.
Thread 4 to 5 on each skewer.
(8 brocettes) 2.
In a large nonstick skillet, combine oil and 1 T butter over mod high heat.
When hot but not smoking, add the brochettes in a single layer and cook just until browned on one side, 1 1/2 to 2 minutes.
Season, then turn over and brown 1 1/2 to 2 minutes more.
With the scallops still in the pan, deglaze with the soy, the remaining 1 T butter, and the vinegar.
Shake pan and gently roll the brochettes in the sauce.
4.
Roll the brochettes one last time, then drain, and transfer 2 to each of 4 warmed salad plates.
There shoud be just a few drops of sauce on the plate.
Carefully sprinkle each with salt, pepper, and thyme and serve immediately.