Recipe (serves 2)
3/4 lb of bay scallops
2 bananas, sliced into 1 inch disks
1/2 cup of maple syrup
2 1/2 tbsp balsamic vinegar
1 tbsp lime juice
1/2 tspn of thyme leaves
1. Mix maple syrup, balsamic vinegar, lime juice, and thyme leaves in a small pot and place over low heat. Heat until reduced to a syrupy consistency, which will take about 10 minutes.
2. Put olive oil in a frying pan and heat over medium-high heat until smoking
3. Meanwhile, heat a non-stick frying pan over medium-high heat
4. While pans are heating, salt and pepper the scallops and dip the cut sides of each banana in sugar. Reserve each on the side while the pans heat.
5. Once the oil is to the proper temperature, put the scallops in the oil. Leave the scallops sit without stirring for one minute in order for one side to brown. After one minute, stir the scallops to brown the other side.
6. While the 2nd side of the scallops is browning, put the bananas, cut side down in the hot non-stick frying pan to carmelize the sugar for 30 seconds. After 30 seconds flip banana to the other sugared side and cook for another 30 seconds to carmelize. Put bananas on a warm plate while you finish everything else.
7. The scallops should be finished the same time as the bananas, so remove them from the pan. The sauce should also be finished at this point, so keep it over the lowest heat while you plate.
8. Put 4 carmelized bananas (which look like big seared bay scallops) in the middle of the plate, put a pile of scallops on top of the bananas. Put a pile of scallops on each side of the bananas to form a continuous ribbon of scallops.
9. Pour 2 or 3 spoonfuls of sauce over the ribbon of scallops and bananas. Pour 1 spoonful of sauce on each side of the ribbon and smear with the bottom of the spoon in opposite directions to make it look cool.