scallops seared with stone fruit and lardo

By dyannucci

new york's veratis

chatteau du pape white
michel gassier costieres de nimes nostre pais white 2012

Ingredients

• 1 . 2 peaches or plums
• 2 . 2 oz simple syrup 1 to 1 raation water and sugar simmered until disolvedvdissolved
• 3 . 1 oz orange juice
• 4 . Sachet of 1/4 tspn of toasted coriander seeds, 2 dried junniper berries, 1/8 tspn mustard powder, 1/2 bay leaf, 1/8 tspn whole toasted cardamom seeds, 1 tblsp fresh mint
• 5 . 1 tspn balsamic vinegar
• 6 . 1 tblsp olive oil
• 7 . 1 tbsp butter
• 8 . 4 sea scallops under 10/ lb size
• 9 . lardo, frozen overnight (cured fatback)

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

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

2. remove sachet and reserve fruit pulp and strain liquid

3. heat liquid and cook nappe, about 10 minutes

3. Puree fruit pulp in a blender, and add liquid for desired consistency

4. season with salt and pepper to taste

5 dry and season scallops

6. heat saute pan over medium high heat, add oil. Once hot, add seasoned scallops

and brown one side--about 3 to 4 minutes. Add the butter and baste scallops for 2 to 3 minutes more. Drain on paper towels

7. Slice lardo into paper thin sqares 4 in 2x2 squares. let rest at rommtempature for a minute

8 to plate, place a tspn of jam on the plate making a circle a little larger than the scallop. Top with cooked scallop. gently place tempered lardo on top. dot plate with sauce around edge of plate
. Garnish with a green--parsley or mint