Ingredients (20 pieces)
- Sea scallops — 20 large
- Butter — 2–3 tbsp
- Salt / Maldon — to finish
- Micro herbs — 1 small clamshell
Cranberry Gastrique:
- Cranberries — 1 cup
- Sugar — ½ cup
- Red wine vinegar — ½ cup
Method
- Simmer cranberries, sugar, and vinegar until syrupy; strain for smooth sauce.
- Pat scallops dry, season, and sear in butter until golden.
- Place each scallop on a spoon, drizzle gastrique, finish with micro herbs + Maldon.