DIRECTIONS:

Mix the jam, water and the Jalapeño vinegar in a saucepan and gently heat, reducing by half. Add the butter and stir vigorously.

2. Remove the scallops from the fridge and let the scallops come up to room temperature. Dry with a paper towel.

3. Dust one side of the scallops with the cabernet grape seed flour and season with salt and pepper. Heat a non stick sauté pan on high heat. Add the scallops and sauté for 1 minute. Turn and sauté for 30 seconds.

4. Plate the micro Chard leaves and sprinkle with olive oil and the aged balsamic. Place a scallop on top and drizzle with the Jalapeño jam sauce.