Seared Scallop with Balsamic Vinegar Reduction and Gremolata Garnish

I whipped up the dish this morning with my boy looking through the gate salivating. He loves seafood and meat like me.

Scallops : Sear the scallops in a pan with olive oil with moderate high heat. Once put into the pan dont move it around, leave it for about 2-3mins max(depend how large is the scallop) and turn the other side. At this point throw in chopped celery. Sauteed it with the scallops for 2-3 mins as well and dash in salt and pepper for seasoning. Put at aside and rest.

Balsamic Vinegar Reduction : Pour in the balsamic vinegar. Simmer it moderate heat and add sugar. Let it simmer and reduced to volume that you want. Pour it into a bowl and you have your balsamic vinegar reduction. You will see it will become a thick sauce and it is a good complement to dish.

Gremalato : Traditional Italian garnish. Need diced garlic as always in Italian recipe,chopped parsley, olive oil and zest of lemon. Put into a bowl and mix it well.

Arrange on plate and serve