Seared Balsamioc Scallops
Chef Kay Peck fell in love with cooking at a very young age. She watched her mother cook in the kitchen of Angelo’s restaurant in Bay City and prepare countless holiday family meals with her grandfather. Peck spent several years cooking for corporate restaurants before moving to Louisiana, where she started working in more “scratch” kitchens. After moving back to Bay City, she worked at several mom-and-pop establishments before finding a home at Real Seafood Co. in Bay City. Not long after starting there, Peck moved up the ranks to the position of head chef.
Season scallops on both sides with the salt-and-pepper mix, sear in smoking-hot sauté pan, flip, add butter and remove from heat. Let butter melt and brown, add balsamic and swirl.
Balsamic Dijon recipe: 20 ounces of balsamic, 6 ounces of Dijon, stirred together until smooth.