Array
Ingredients
- 1 good-sixed scallop per person
- 1 seedless European or English cucumber
- 1 tablespoon champagne vinegar
- ¼ cup Copper & Kings American Craft Brandy
- ½ cup golden raisins
- 1 tablespoon light brown sugar
- 1 tablespoon extra virgin olive oil
- Fresh flatleaf parsley, chopped (for garnish)
- Large flake sea salt (for garnish
Instructions
Relish: Thinly slice cucumber and place in medium bowl. Add brown sugar, brandy, vinegar and golden raisins; stir until sugar dissolves. Add olive oil and parsley and season lightly with salt and pepper to taste. Makes enough for 6 scallops.
Scallops: Dry with a paper towel and season lightly with salt and pepper. Heat cast-ion pan until searing hot, then add a small amount of olive oil. Sear scallop on one side to form brown curst, and flip to finish cooking to desired temperature.
Place at center of small plate and top with a pinch of large flake sea salt. Top with spoonful of relish and drizzle with extra virgin olive oil. Serve immediately.
