1 1/2 gal water
750ml prosecco
1/2 cup banyuls vinegar
1 cup toasted onion
1 cup toasted garlic
1/2 cup sugar
1 bunch celery, chopped
1 handful thyme
1 handful rosemary
2 bay leaves
- combine all ingredients over medium-high heat and reduce by 1/3. Strain
- for scallops: sear on both sides, then deglaze with 2 oz liquid; reduce, mount with butter and glaze scallops
- remove to towels
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