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

Asparagus soup and scallops

This both is a nice entree before the main course. The scallops provided it were fresh, just seared it in a pan and then drizzle it with dressing and it were ready to be served. The asparagus as well is very simple preparation. First of all ,blanch the asparagus on hot water for about 5-6 mins and put into iced water to stop it from continuing cooking. We need the vibrant colour of the asparagus.Put into food processor and add hot water or broth for consistency, puree it add salt and pepper for seasoning and serve. You can sieve it first to make a clearer broth. You can add cream or butter if you want