Recipe for Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauc 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 x Bay scallops in the shell, shucked, shells removed
2 tbl Plus 1 teaspoon extra-virgin olive oil
2 tsp Balsamic vinegar
Salt and pepper
1 x Thin slice smoked salmon, (about 1 ounce), cut into very thin 1-inch shreds
Instructions:
Instructions: In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture.

Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

Yield: 6 servings

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