Seared Scallops with Raspberry Gastrique

Make the Gastique

1. In a heavy-bottomed saucepan, combine the vinegar, preserves and sugar. Season with the dash of salt.
2. Bring to a boil, then lower to heat.
3. Reduce the mixture by half, then cover and set aside.

Cook the Scallops

1. Prepare the scallops: Pinch the side muscles, which are the little tags on the side of the scallop, with your fingers. They’ll pull away easily. While they’re safe to eat, they are tougher than that of the rest of the scallop. Pat dry and season liberally on both sides with salt and pepper.
2. In a skillet over medium-high heat, melt the butter. Drizzle in the olive oil, too. We want this to be super hot when you add the scallops, so test the heat by sprinkling a few water droplets into the skillet. If it sizzles, it’s cooking time.
3. Cook the scallops in batches, so as not to overcrowd the pan. Space them apart in the warm pan and cook for 2-3 minutes. Do not move them. (Not moving the scallops will help them get that beautiful sear.)
4. When the time is up, flip using tongs, and cook for another 2-3 minutes on the other side.
5. When the scallops are golden brown on both sides and opaque, they’re done. They should be firm to the touch, but still have a little give. They will become chewy if overcooked, so please keep your eye on the timer as you cook them.
6. Ladle the gastrique onto the serving plates, and arrange the warm scallops over it. Serve immediately, and enjoy warm.