Sea scallops with 18 Year Balsamic Vinegar over spinach

 

• 1/2 teaspoon coriander seeds
• 1/4 teaspoon white peppercorns
• 6 whole cloves
• 1 cup sugar
• 2 cups kosher salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely grated fresh lemon zest
• 16 large sea scallops (1 1/4 to 1 1/2 lb)
•  4 tablespoons 18 Yr.  balsamic vinegar
• 1/2 tablespoon Lemon Evoo

 

Marinate scallops:
Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.

Sauté scallops:
Heat oil in a 10-inch nonstick skillet over moderately high heat , then sear scallops until browned on both sides,about 3 minutes total.  Add 4  tablespoons 18 year basamic vinegar to pan, cook scallops about 30 seconds then turn over, cook 30 seconds on the other side then remove scallops from pan when balsamic vinegar has coated both sides evenly.

Serve scallops over sautéed spinach.

serves 4

Tuscan Style Pork Roast

• 6 garlic cloves
• 1/4 cup fresh rosemary
• 2 teaspoons fine sea salt
• 1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher
• 2 tablesoons Tuscan Herb Evoo

 

Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub Tuscan Herb Evoo and 1 tablespoon garlic mixture all over pork.  Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.

Preheat oven to 350°F.

Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.

Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

serves 6

 

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