10 jumbo scallops
3 Tbsp Heavenly premium olive oil such as Arbequina
1/4 cup panko bread crumbs
1/2 cup Heavenly Peach balsamic
3 green onions, thinly sliced
Salt/pepper

Season the thawed scallops with salt and pepper before rolling them in panko bread crumbs.
Heat olive olid in large skillet. Cook scallops for 2 1/2 to 3 minutes on each side.
Remove scallops from pan and keep warm.
Add Peach balsamic and onions to pan and allow this to reduce (this happens quickly – should only take 3 or 4 minutes)
Drizzle the reduction over the scallops and serve.