Ingredients

• 16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)

• salt and freshly ground black pepper

• 3 Black Garlic cloves, thinly sliced

• 1-2 teaspoons finely minced jalapeño pepper

• ¼ cup white wine

• 2 teaspoons balsamic vinegar

• 2 tablespoons chopped fresh parsley

• 3 tablespoons of butter

Directions

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a golden brown color on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeno pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.