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PAT the scallops dry using paper kitchen towels and check if the scallops are clean. Sometimes there's a small white pieces still attached, this is a muscle and it can be a bit chewy.
For this reason it is recommended to remove it.
COAT the scallops with powdered sugar and heat a little bit of olive oil in a very hot medium-sized skillet. COOK the scallops shortly on both sides and then transfer them to a plate.
ADD some more powdered sugar (about 4 tablespoons of powdered sugar in total) and wait until it's caramelised before adding a dash of balsamic vinegar.
Immediately SERVE the scallops with the balsamic-caramel and divide a pinch of (sea) salt on each scallop. Enjoy!