Pan-Seared Scallops with a Cherry Gastrique

By | 2015-07-12

Zyndoa Scallops

picture taken at Zyndoa

A few weeks ago, my daughter and I visited Staunton, Virginia…a town nestled in the Shenandoah Valley. And in this picture-perfect town, there was a contemporary farm-to-table restaurant called Zyndoa. We actually visited one of their farm partners, Polyface Farm (you need to visit this amazing place!). The dish (shown left) was incredible. So good that we went back the second night and had it again. The dish: pan-seared Atlantic sea scallops ~ bacon braised zucchini & squash ~ lemongrass risotto ~ and a cherry gastrique. The cherry gastrique brought the dish together. I just knew I had to go home and try to make it.

So, what the heck is a gastrique? Basically, it is a reduction of sugar (I used honey for paleo purposes) and flavorings (cherries, in this case), deglazed with vinegar. I’m sure there is a more technical way of making this sauce and explaining it, but for home cooking purposes, I have put together a pretty good replica that is easy to make.

Pan-Seared Scallops with a Cherry GastriquePan-Seared Scallops with a Cherry Gastrique


20 pitted sweet cherries
2 tablespoon ghee
2 teaspoons minced onion
2 tablespoons raw honey
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon orange zest
12 diver sea scallops
sea salt, to taste


In a medium saucepan over high heat, …

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