Pan-Seared Scallops with Balsamic Reduction Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 12 large sea scallops, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the scallops dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped parsley, and chopped green onions. Mix well.
• Rub the olive oil all over the scallops, then rub the herb mixture onto the scallops, ensuring they are evenly coated. Season the scallops generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the scallops rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned scallops and sear for about 2-3 minutes per side, or until they are golden brown and have a nice crust. The scallops should be opaque and firm to the touch. Remove the scallops from the skillet and set aside.

• In the same skillet, add the balsamic vinegar and honey. Bring to a simmer over medium heat. Let the mixture simmer for about 10-15 minutes, or until it thickens and reduces to a syrupy consistency. Stir occasionally to prevent burning.

• Arrange the seared scallops on a serving platter. Drizzle the balsamic reduction over the scallops. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender, flavorful scallops with the sweet and tangy balsamic reduction.