Pan-seared sea scallops with chocolate-balsamic reduction

MAKES 4 APPETIZER SERVINGS

½ cup balsamic vinegar

2 tablespoons semisweet dark chocolate chips

2 tablespoons olive oil, plus additional for sautéing

8 large sea scallops, cleaned

1 head of frisee

4 tablespoons blue cheese, crumbled

Salt and pepper, to taste

In a saucepan over low heat, reduce the balsamic vinegar by two- thirds. Add the chocolate, turn off heat and stir to melt and combine. Add the olive oil, stirring only a little so as to leave a "split effect" on the plate. Cover and set aside.

Season the sea scallops with salt and pepper and sear them with a splash of oil in a nonstick pan on high heat, about 45 seconds per side.

In a mixing bowl, season the frisee with salt and pepper, add the blue cheese and stir to combine. Divide the salad evenly among four plates. Place two scallops atop each, and drizzle with the slightly warm chocolate-balsamic reduction.

Cyrille Couet,

InterContinental Boston

Nutrition facts per serving: 224 calories, 13 g fat, 3 g saturated fat, 19 mg cholesterol, 16 g carbohydrates, 10 g protein, 105 mg sodium, 1 g fiber