The Dipping Sauce

All we need to do is deglaze the pan. Which is a fancy word that means put some liquid in the pan and scrape up the bits and cook it down, so guess what we’re going to do now…

Pour the champagne vinegar and the honey into the pan.

Scrape up the bits with a spatula and cook down the liquid until it’s about half as much as was in there.

Give it a taste, add salt, pepper, or more honey if needed. Or crushed red pepper. Or maybe even smoked paprika.


Scallops atop Sea Beans, Easier Than it Looks