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Ingredients
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Main Ingredients
Method
Preparation of Cherry Gastrique
- 1
Make the Gastrique
In a saucepan, combine cherry preserves and red wine vinegar. Bring to a simmer over medium heat, stirring occasionally until the mixture reduces by half and thickens slightly, about 15-20 minutes. Set aside to cool.
Cooking Nueske Lardons
- 2
Cooking Hokkaido Scallops
- 3
Sear the Scallops
Pat the Hokkaido scallops dry with paper towels and season with salt and black pepper. In the same skillet with reserved bacon fat, heat olive oil over medium-high heat. Once hot, add the scallops without crowding the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
