Seafood Bites with Balsamic Cream

Ingredients

• 500 ml red grape juice
• 125 ml balsamic vinegar
• 16 scallops (pre‑cleaned)
• 16 small calamari
• 4 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Pour the grape juice into a pot and bring to a boil. Simmer uncovered for about 20 minutes until the liquid is reduced by half. Add the balsamic vinegar and simmer another 30 minutes until it reduces to one‑third of its original volume, then let cool.

2. 2.

   Wash and pat dry the scallops and calamari. Heat oil in a hot pan and sear the scallops 2–3 minutes on medium heat, turning once, until golden brown on the outside but still translucent inside. Sauté the calamari for 1–2 minutes. Season with salt and pepper. Arrange four scallops with four calamari on each plate, drizzle with balsamic cream, and serve.