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 MustardRecipe adapted from Jorel Pierce, Euclid Hall Bar & Kitchen, Denver, CO
Yield: 4 appetizer-size servings
Cook Time: 15 minutes