Red wine sauce:
1 shallot, finely chopped
¾ cup Viansa red wine, such as Viansa Cabernet
½ teaspoon Viansa Barrel Aged Balsamic Vinegar
1 teaspoon fresh thyme, chopped
2 tablespoons Viansa Extra Virgin Olive Oil
4 slices of bread, baguette
½ cup red wine sauce
Freshly ground pepper to taste
Fresh thyme, garnish
3 tablespoons Viansa Extra Virgin Olive Oil
Boil the shallots and thyme with the red wine and vinegar to a thick consistency and has approximately reduced by half. Beat in the olive oil.
In a separate pan with olive oil, fry scallops and bread quickly on both sides over high heat. A few minutes on each side will yield a nice golden color. Remove from pan and season scallops lightly with pepper.
Drizzle red wine sauce onto plate. Put one scallop on each piece of toasted bread. Drizzle the sauce around the plate. Garnish with thyme.