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This was PACKED with flavor and extremely easy to make! Next time @jzeats makes this she’ll have to try using DIVINO Classic Balsamic Vinegar. I know it would be GREAT!

Apple Cider Balsamic Reduction Scallops (For 2)

6 Large scallops
3 strips thick cut bacon
1 avocado
2 tbs mint (finely chopped)
3/4 cup apple cider
2 tbs balsamic
1 tbs honey
DIVINO Blood Orange Balsamic Crème Glaze
1/2 tbs butter
1 Lemon (zest)

Lay scallops on a paper towel and blot, leave on towel until you are ready to use them

-Cook bacon in a medium sized non-stick pan on medium-high heat until crispy
-Let cool and chop into small pieces

-Place avocado and mint in mixer and puree until smooth (I used my mini Cuisinart on high)
-Transfer to a small bowl and set aside

-Remove all but about 2 tbs of the bacon grease from the pan
-Add apple cider, balsamic, and honey
-Bring mixture to a boil, then reduce heat to low and cook until reduced by half
-Transfer mixture to a small bowl, leaving about 2 tbs in the pan
-Crank up the heat to high and add scallops
-Place butter in pan, making sure scallops are fully coated
-Cook for 2-3 minutes or until opaque, I know it’s tempting but do not move them!
-Once they have a nice sear, flip and cook 1-2 minutes or until fully cooked

-Spoon half the avocado mixture onto each plate
-Place scallops and top with drizzle with DIVINO Blood Orange Balsamic Crème Glaze, bacon crumbles, and lemon zest.