Ingredients

12 sea scallops

1 cup dried cherries

3 oz. olive oil

2-3 medium Yukon Gold potatoes, diced small

4 cloves roasted garlic

3 tbsp. cornstarch

Note: For roasted garlic, place garlic cloves with about 2 tbsp. vegetable oil on a roasting pan in a 350-degree oven for 8-10 minutes or until golden brown.

For sauce

2 cups cherry juice

½ cup red wine vinegar

½ cup sugar

To prepare cherry dust

Lightly coat dried cherries with cornstarch and place in a 200-degree oven overnight, about 12-14 hours.
Remove from oven and let cool completely at room temperature.
Puree in coffee grinder and set aside. (Note: If cherries still feel like they have a lot of moisture in them, dry for longer in oven.)

To prepare sauce

In a medium sauce pan, add in all ingredients, bring to a boil, reduce by three-fourths and cool completely (should be the consistency of syrup; if too thick thin with more cherry juice).
To prepare potato hash

Heat a medium non-stick sauté pan with 2 tbsp. of olive oil.
Mash the roasted garlic in the saute pan with a wooden spoon or spatula.
Add diced potatoes and sauté until potatoes are golden brown and soft through.
Season to taste with salt and pepper.
To prepare scallops

Heat a medium non-stick sauté pan with 1 tbsp. of olive oil.
Season the scallops with salt and pepper, and lightly dust with cherry dust. Sear scallops for 2 to 2 1/2 minutes per side.
Remove scallops from pan. Let rest for 1 minute before plating up.
To plate up (7-inch round plate or a plate of your choosing)

Using a 1 ½-inch ring mold in the center of the plate, fill with potato hash and pack down with a spoon.
Lightly drizzle about 1½ ounces of the cherry sauce on the plate. Then place the seared scallops as if on the face of a clock at four, eight and 12. Serve warm.