SplitRock Vineyard

Preheat oven to 275°F. Peel the cucumbers, cut in half and scrape out the seeds with a small spoon. Slice into half moons. Place in a colander and toss with the kosher salt. Set over a bowl and allow to sit for 20 minutes. Squeeze out all the excess moisture out of the cucumbers. In a separate bowl, whisk together the rice wine vinegar, shallots, horseradish, and crème frâiche until it begins to lightly thicken. Toss with the cucumbers and chopped dill. Reserve.

In well salted water cook the pasta according to directions on the box. When the pasta is al dente or slightly undercooked, strain the pasta reserving a cup of the pasta water. Cool the pasta under cold water and set aside.

Lightly season the scallops with salt and pepper. In a large sauté pan over high heat add 1 tablespoon of olive oil. Add the scallops to the pan and turn the heat down to medium. Sear the scallop well on one side so they develop a crispy golden brown crust, do not cook the scallops on the other side. Remove the scallops from the pan and place on a paper towel. When the scallops have cooled cut them into quarters and set them aside.