Seafood Appetizers with Balsamic Sauce
Place the grape juice in a saucepan and bring to a boil. Simmer uncovered until the juice is reduced to half, about 20 minutes. Then pour in the balsamic vinegar and simmer until reduced by 1/3, another 30 minutes. Allow to cool.
Rinse the scallops and calamari and pat dry. Pour the oil in a hot frying pan and fry the scallops over medium heat, so they are translucent in the center and golden brown on outside, 2-3 minutes. Fry calamari for 1-2 minutes. Season with salt and pepper and arrange 4 scallops and 4 calamari on each plate. Drizzle with balsamic sauce and serve.