Oysters or Scallops with Champagne Vinegar

Ingredients:

Oysters or scallops

½ - 1 cup Olives en folie Champagne Balsamic Vinegar

1 - 2 shallots

Directions:

Finely chop the shallots and add to a bowl with the Champagne Balsamic Vinegar. Allow to steep for 1 - 2 hours.

Oysters

Spoon the steeped balsamic vinegar mixture over shucked oysters and serve immediately.

Scallops

Melt a knob of butter in a skillet. Brown the scallops, and drizzle with the balsamic vinegar mixture just prior to serving.