Oysters or Scallops with Champagne Vinegar
Oysters or scallops
½ - 1 cup Olives en folie Champagne Balsamic Vinegar
1 - 2 shallots
Finely chop the shallots and add to a bowl with the Champagne Balsamic Vinegar. Allow to steep for 1 - 2 hours.
Spoon the steeped balsamic vinegar mixture over shucked oysters and serve immediately.
Melt a knob of butter in a skillet. Brown the scallops, and drizzle with the balsamic vinegar mixture just prior to serving.