8 medium-large scallops
2 Chillies

1 tbsp butter
1 tbsp oil
2 tbsp chopped onions
1 tbsp lemon zest
2-3 tbsp white wine
2 tsp Gula Melts Coconut Nectar 
2 tbsp balsamic vinegar


Swirl 1-2 tbsp oil in a hot pan.
Pat dry scallops on paper towel, season well.
Place scallops several inches away from each other.
Sear for 2 minutes on first side until golden brown and seared (you must adjust cooking time depending on the size of your scallops as they can vary considerably)
When golden brown turn scallop and cook for another 1 – 2 minutes or until seared and golden brown but not overcooked.
Ensure they are golden brown and soft in centre before taking out from pan.   Use pan with juices from scallop.
On low heat add 1 tbsp butter and 1 tbsp oil.
Stir in onion and panfry.
Add lemon zest, then the white wine and reduce to half.
Add Gula Melts Coconut Nectar - Chilli and balsamic vinegar and heat for 30 seconds.
Place scallops on a warmed plate and pour over sauce.