Pan-Seared Scallops with Brown Butter and Burnt Honey Vinaigrette

Entree | 4 servings

Sweet scallops kissed by a screaming hot pan meet a burnt honey vinaigrette that echoes the Gold Rush's caramel and oak notes with stunning precision. Brown butter adds a nutty depth while a bright acid keeps the dish from becoming cloying. This is an elegant, refined entrée that shows off both the sophistication of the cocktail and your prowess in the kitchen.

Ingredients

• 12 large sea scallops, patted dry
• 4 tablespoons butter, divided
• Salt and black pepper to taste
• 3 tablespoons honey
• 2 tablespoons sherry vinegar
• 1 tablespoon fresh thyme leaves
• 1 clove garlic, minced
• Fleur de sel for finishing

Instructions

1. Heat a cast-iron skillet over high heat until very hot. Pat scallops dry and season generously with salt and pepper.
2. Add 1 tablespoon butter to the skillet. Once foaming, carefully place scallops in the pan without moving them for 2 minutes.
3. Flip scallops and cook another 2 minutes until opaque. Transfer to a plate.
4. In a small saucepan, heat honey over medium-high heat. Let it bubble and darken slightly for 3-4 minutes until caramelized.
5. Remove from heat and add sherry vinegar (it will bubble). Whisk in minced garlic, thyme, and remaining butter until emulsified.
6. Arrange scallops on serving plates, drizzle with burnt honey vinaigrette, and finish with fleur de sel.