Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce

1. 1

   In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon.

2. 2

   Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat.

3. 3

   Preheat the broiler.

4. 4

   Arrange the scallops in their shells and spoon on the smoked salmon mixture.

5. 5

   Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque.

6. 6

   Decorate each scallop with a tiny pinch of chives.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.