Reply #22: They carmelize two large diver scallops first and (off)set them in a pool of the

[yellerpup]

red wine sauce. The sauce is simple, I think, a slight reduction of barolo finished with s lump of cold butter to make it silky at the end. The sour cherries are also added at the end and cooked just long enough to heat them through. They garnish it with lovely micro greens for an interesting interplay between bitter-ish frissee and arugula then drizzle the top with more of the wine sauce. This dish is an appetizer, but to me it is enough for a whole meal, and so delicious I don't want anything to change the taste in my mouth! :hi: