Recipe: Caramelized Scallops with Sweet Cherry Agrodolce

Recipe Note: This recipe will work with whatever wine you really love, just make sure you love it. We prefer rose' for its crisp and moderately sweet nature.  

serves 4

1/2 cup rose' wine
1 cup pitted fresh cherries, halved
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
sea salt
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
1 teaspoon minced thyme
4 tablespoons butter, melted
1 pound U-10 scallops

Combine wine, cherries, sugar, and balsamic in a medium saucepan over medium heat. Simmer, stirring occasionally, until thick and syrupy, about 6-7 minutes. Remove from heat, stir in lemon juice and season lightly with salt. Set aside. In a small bowl, combine sugar, pepper, and thyme. Dip scallops into butter, then press tops and bottoms into spice mixture, using the sides as a grip. Set scallops aside on a large plate until all are seasoned. Sprinkle with salt. Pour remaining melted butter into large saute pan over medium-high heat. Once butter is sizzling, carefully add scallops and cook until caramelized on both seasoned sides and just barely cooked through, about 2 minutes per side. Serve with sauce.