Scallops with Apple Cider Reduction

The other day my father cooked some scallops. He pan-fried them and made a quick and simple reduction. He wanted to make another reduction using a wine or something similar, like he had done previously (see Baby Scallops with White Wine Reduction here), but we didn't really have any ideal spirits on hand to use. So I looked for some recipes and found one that incorporated a reduction of apple cider vinegar. I love apple cider vinegar, so we decided to go with that. Balsamic vinegar would also work and would provide a different flavor. This recipe can certainly be altered, increased, or vamped up. The addition of shallots or caramelized onions or fresh herbs or spices would be nice. Other flavors that could be incorporated include lemon and sesame. 

To prepare the reduction, basically some vinegar and a little water is heated over high heat until it is thickened and reduced. This concentrates the liquid and make it much more flavorful and sweet, and will also burn off any alcohol if wine or spirits are used. This makes a really simple and quick sauce made right in the pan that adds a little flavor and moistness to your meal, and also making the reduction in the same pan the fish is cooked in gives it more flavor and will loosen any bits stuck to the pan and infuse them into the sauce.