Scallops with balsamic vinegar

Preparation:

Preparation: Melt the margarine nut in a pan over low heat. As soon as the margarine has melted, add a little flour, mix to obtain a cream and finally add balsamic vinegar to obtain a stringy sauce. Remove from heat and set the sauce aside. Coat the escalopes in flour and fry them in olive oil; add a few pinches of salt and then add the escalopes thus prepared to the balsamic vinegar sauce. Serve hot.