Seth Eldridge of Vinifera Bistro & Wine Bar gives this seared scallops starter a Sicilian agro-dolce twist with flavors and ingredients influenced by its early Arab invaders.

Serves 1

2 sea scallops (U-10 size, approx. 10 to the pound)
2 cups golden raisins
½ cup capers
½ small shallot, minced
2 cinnamon sticks
2 tablespoons honey
1 cup white wine
2 slices of thin prosciutto
90/10 blended oil (see note)
Kosher Salt to taste
Freshly ground black pepper
3 teaspoons, approx, of butter
Micro greens rainbow mix
Fresh parsley, finely chopped

Place prosciutto on baking sheet and bake in 300F oven until crisp, about 7-8 minutes. Set aside.

Place a heavy bottom sauce pan over a medium flame. Once pan is hot, add enough oil to cover the bottom. As it heats it will begin to shimmer. Remove from flame and add shallots, stirring continually till they soften. Add raisins, cinnamon sticks, and honey and return to low flame.  Add enough white wine to cover raisins and allow them to absorb white wine.

Meanwhile, add a little oil to a medium-size sauté pan and toast the capers until slightly crispy, and reserve.

Once raisins have plumped and white wine is cooked out, add capers and toss to incorporate, then remove cinnamon sticks and discard.

Place a cast iron skillet over a high flame. Once the skillet is hot, add enough blended oil to just cover the bottom and heat. Season scallops with kosher salt and fresh ground black pepper. Add one teaspoon of butter (about the size of a dime) and when melted, gently place scallops in hot skillet, allowing the first side to sear to a golden brown.  Once each scallop is seared, turn it and repeat, adding another teaspoon of butter to the pan for basting.    

In another sauté pan over medium heat, add raisin mix, a teaspoon of butter and any liquid from the raisins.  The raisins only need to be warmed through.  Once warm, add a tablespoon of chopped parsley, remove from flame and toss to incorporate.  

To serve, place two to three spoonfuls of raisin mix on a warmed plate, top with both scallops. Insert one corner of crisp prosciutto into each scallop and finish with a generous pinch of micro greens.
 
 
Note: 90/10 blended oil is created by blending 10 percent olive oil into 90 percent vegetable oil to create an oil with flavor but with a lower smoking point than 100 percent olive oil. Olive oil has a low smoking point so burns easily. Vegetable oil can be taken to a higher heat to give the scallops a better sear and color.

Vinifera Bistro & Wine Bar, 11750 Sunrise Valley Dr, Reston, 703 234 3550.

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