Bay Scallops paired with Smoked Salmon and drizzled with a Balsamic Vinegar Sauce

Recipe provided by James Peterson

Discover the elegant simplicity of this dish, where tender bay scallops meet silky smoked salmon in a vibrant balsamic glaze. Ready in just 18 minutes, it's a quick yet impressive appetizer that will delight your guests and inspire your inner chef.

Servings: 6
Nutritional Information Per Serving (1 of 6 servings):
- Calories: 71
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Sugar: 0 g
- Protein: 4 g
- Cholesterol: 7 mg
- Sodium: 130 mg
Total Time: 18 minutes
Preparation: 15 minutes
Cooking Time: 3 minutes

Ingredients

6 bay scallops in their shells, shucked and shells discarded
2 tablespoons plus 1 teaspoon of extra-virgin olive oil
2 teaspoons of balsamic vinegar
Salt and black pepper to taste
1 thin slice of smoked salmon (approximately 1 ounce), shredded finely into 1-inch strips
1 teaspoon finely chopped fresh chives

Instructions

In a small mixing bowl, blend 2 tablespoons of olive oil with the balsamic vinegar, a pinch of salt and pepper, and the shredded smoked salmon.
Just before serving, line a baking sheet with crumpled aluminum foil to keep the scallop shells steady. Place the scallops back into their shells and spoon the smoked salmon mixture over each one.
Lightly season with salt and pepper, then place under the preheated broiler for about 3 minutes, until the scallops are opaque on top.
Garnish each scallop with a small sprinkle of chopped chives and serve right away.

Fire up your broiler and create this sophisticated biteperfect for sparking culinary joy at your next gathering!