Sweet and savory find common ground
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Scallops and nectarines are not the most obvious pairing. But Jorel Pierce, chef de cuisine at Euclid Hall Bar & Kitchen in Denver, Colorado, leaves us wondering why. Pierce, who frequently combines contrasting flavors to highlight specific notes in his dishes, purees and slices ripe nectarine to mirror the sweetness of caramelized scallops. To ensure that the sweetness doesn't tip into saccharine overkill, Pierce dots the plate with earthy brown mustard and citrusy lemon balm to balance the dish.
Scallops with Nectarines and Brown Mustard
Yield: 4 appetizer-size servings
Cook Time: 15 minutes
2 ripe nectarines
1 medium orange, juiced
Salt and freshly ground black pepper
8 dry-packed U-12 scallops
2 tablespoons canola oil
2 tablespoons unsalted butter
1 tablespoon brown mustard
Fresh lemon balm or mint