Pan-Seared Sea Scallops with Pear-Infused Balsamic Reduction

8 sea scallops (about 11/3 pounds total), defrosted if frozen

1 tablespoon granulated sugar

1 teaspoon vegetable oil

Salt and pepper, to taste

Balsamic reduction

½

cup pear-infused white balsamic vinegar

1 large clove garlic, peeled and smashed

1 bay leaf

1 tablespoon light brown sugar

Place the scallops between paper towels, and press out excess water.

For the reduction: In a small saucepan, combine the vinegar, garlic and bay leaf. Place over medium heat, and cook, stirring occasionally, until the mixture boils. Stir in the sugar, and continue to boil, stirring constantly, until the mixture is reduced by at least half, about 2 more minutes.

Strain the reduction into a small bowl, and discard the bay leaf and garlic. Allow to cool slightly. The reduction will have consistency of maple syrup. Serve the reduction with sauteed sea scallops or other mild seafood, pork or chicken.

To cook scallops: In a medium skillet, heat the oil on medium-low. Scatter the sugar on a plate, press both sides of the scallops into the sugar, and place in hot oil. (Check out the blog at KitchenScoop.com for more details on getting scallops to brown.)

Cook until caramelized and browned, about 2 to 3 minutes per side. The scallops are done when they are opaque throughout. Do not overcook.

Remove from the heat, and place two scallops on each plate. Season with salt and pepper. Drizzle with 2 teaspoons of the reduction, and serve.

Serves four.

@Recipe nutrition:Nutrition values per serving: 212 calories (10 percent from fat), 2 g fat (trace saturated), 20 g carbohydrates, trace dietary fiber, 27 g protein, 52 mg cholesterol, 256 mg sodium.