Balsamic Reduction with Grilled Scallops and Fennel Recipe - (4.6/5)

Ingredients

• For the Balsamic Reduction:
• 7 1/2-8 ounces Balsamic vinegar
• a good pinch or two each, coarse kosher salt and cracked black pepper
• For the Scallops and Fennel:
• 20 scallops (5 per person) white muscle removed from the side, patted very dry before cooking
• 1 fennel bulb, cut into 1/8 size pieces, tossed in olive oil, sprinkled with coarse kosher salt and pepper, some feathery green leaves set aside for garnish
• 2-3 tablespoons olive oil, approximately, for brushing scallops on both sides for grilling
• a couple good pinches coarse kosher salt over scallops, and more to taste
• a couple good pinches cracked black pepper over scallops
• Equipment:
• small saucepan
• wooden spoon for stirring reduction
• pastry brush for brushing scallops with olive oil
• plastic squirt bottle designed for food use
• small funnel for pouring reduction into plastic bottle
• grill trays for scallops and fennel if desired