2 (6 Ounce) Salmon Filets
4 Large (U10) Scallops
1 Bunch of Asparagus (Peeled)
1 ½ Cups of Balsamic Vinegar
¼ Cup of Brown Sugar
For the balsamic reduction, bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. Once cooled put in squeeze bottle to apply to fish.
For asparagus, brush with olive oil and bake in the oven for 10 minutes at 350 degrees.
Heat two skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.