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Dining Tip: Seared Scallops with Stone Fruit

A balanced summer dish that pairs well with a medium-bodied white

Posted: August 12, 2013

Note: This recipe, from Veritas chef Sam Hazen, originally appeared in the August 31, 2012 issue of Wine Spectator.

• 2 peaches or plums, pitted, peeled and quartered
• 2 ounces simple syrup (sugar and water in a 1-to-1 ratio, simmered until dissolved)
• 1 ounce orange juice
• Sachet of 1/4 teaspoon toasted coriander seeds, 2 dried juniper berries, 1/8 teaspoon mustard powder, 1/2 bay leaf, 1/8 teaspoon whole toasted cardamom seeds, 1 tablespoon fresh mint
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 4 scallops, under 10 per pound size
• 1 tablespoon butter
• Lardo, frozen overnight

1. Bring fruit, syrup and juice to a gentle simmer, add the sachet, and simmer 10 to 15 minutes, until the liquid is reduced and thickened and the fruit is soft.

2. Remove sachet and strain.

3. Heat liquid and cook until it coats the back of a spoon, about 10 minutes. Puree the fruit pulp in a blender, and add liquid for desired consistency. Season with salt and pepper to taste, and stir in vinegar.

4. Heat a sauté pan over medium high heat, add oil. Once hot, add seasoned scallops and brown one side for 3 to 4 minutes. Add the butter and baste the scallops for 2 to 3 minutes more. Drain on paper towels.

5. Slice the lardo into paper-thin squares, then trim to 4 2-by-2-inch pieces. Let rest at room temperature for a minute.

6. To plate: Place a teaspoon of jam on the plate. Top with cooked scallop. Gently place tempered lardo on top. Serves 4.

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