Anyway, I did a riff on Jean-Georges, and chose the following four ingredients:
1. U-10 scallops
2. Capers (packed in brine)
3. Golden raisins
You can read the full recipe here. I wanted to work with scallops because oil isn't a freebie so I wanted to pick something which I could dry sear. The sauce was definitely the most surprising aspect, as it was only two ingredients but had a really nice flavor complexity; kind of sweet and sour. I wanted to find balsamic-marinated capers, but alas, none were to be found.