Title: Brochettes Of Bay Scallops
Serves: 4
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Ingredients:
8.00 oz,   Scallops; tiny bay
1.00 tbsp,   Olive oil; ex. virgin
2.00 tbsp,   Butter
2.00 tsp,   Soy sauce
2.00 tsp,   Red wine vinegar
1.00 tsp,   Thyme leaves; garnish


Instructions:
1.
If scallops are large, trim to form 1/4"" cubes.
Thread 4 to 5 on each skewer.
(8 brocettes) 2.
In a large nonstick skillet, combine oil and 1 T butter over mod high heat.
When hot but not smoking, add the brochettes in a single layer and cook just until browned on one side, 1 1/2 to 2 minutes.
Season, then turn over and brown 1 1/2 to 2 minutes more.
With the scallops still in the pan, deglaze with the soy, the remaining 1 T butter, and the vinegar.
Shake pan and gently roll the brochettes in the sauce.
4.
Roll the brochettes one last time, then drain, and transfer 2 to each of 4 warmed salad plates.
There shoud be just a few drops of sauce on the plate.
Carefully sprinkle each with salt, pepper, and thyme and serve immediately.