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Bay Scallops With Smoked Salmon And Balsamic Vinegar Sauc Recipe

by Global Cookbook

Ingredients

6 x Bay scallops in the shell, shucked, shells removed 2 Tbsp. Plus 1 tsp. extra-virgin extra virgin olive oil 2 tsp Balsamic vinegar Salt and pepper

1 x Thin slice smoked salmon, (about 1 oz), cut into very thin 1-inch shreds 1 tsp Finely minced fresh minced chives

Directions

1. In a small bowl, combine 2 Tbsp. of the extra virgin olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mix.
2. Season lightly with salt and pepper and slide under the broiler for about 3 min, till the tops of the scallops turn opaque. Decorate each scallop with a tiny healthy pinch of chives. Serve immediately.
3. Yield: 6 servings

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