Make balsamic vinaigrette according to dependent recipe. Refrigerate until ready to use.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops.
Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Cut the parsley while the scallops are cooking.
Remove the scallops from heat and place on a plate. Garnish with freshly chopped parsley and homemade balsamic vinaigrette.