12 Sea Scallops
1 oz Clarified Butter
36 Pumpernickel Toasted Points
1/3 cup Capers
1/3 cup Golden Raisins
1/3 cup Dried Cranberries
1 cup Water
¼ teaspoon Nutmeg
1½ tablespoons Sherry Vinegar
4 tablespoon Butter

Place the capers, raisins, cranberries, nutmeg and water in a small sauce pan. Cover and simmer for 10 minutes. Remove, cool and puree. Add vinegar and butter to finish. Reserve.

Heat clarified butter. Season scallops with salt and pepper. Pan sear on both sides. Remove and place on toasted pumpernickel croutons. Top each scallop with a ½ teaspoon sauce and serve.