Sweet, savoury pork, delicate scallops and creamy polenta sing a beautiful song with Paras Vineyards Viognier. You will have leftover pork confit; do with as you please.

Pork

1 kg (2.2 lb) pork shoulder

60 ml (1/4 cup) white balsamic

80 ml (1/3 cup) sugar

1 kg (2.2 lb) pork fat or lard

Salt

Peppercorns

Scallops

3 to 4 large scallops per person

Salt and pepper

30 ml (2 tbsp) canola oil

60 ml (4 tbsp) unsalted butter

Polenta

750 ml (3 cups) whole milk

375 ml (1.5 cups) coarse cornmeal

Bay leaves

1 bulb peeled garlic

125 ml (1/2 cup) Grana Padano or Parmigiano Reggiano

60 ml (4 tbsp) unsalted butter

Salt

Cut the pork shoulder into several large pieces. Generously cover with a layer of salt and whole peppercorns and refrigerate overnight.

Preheat the oven to 180 F (80 C). Slowly melt the pork fat or lard.

Brush off the excess salt and peppercorns from the pork pieces. Submerge completely in the melted fat. Place in the oven for about 3 to 4 hours, depending on the size of your pieces. You want the pork to fall apart and melt in your mouth.

Combine the sugar and balsamic in a saucepot and boil until the vinegar stops stinging your nose. Add the pork and cover with water. Simmer gently as you prepare the scallops and polenta. It is ready when the glaze has evenly coated the pork and it has a nice balance of sweet, sour and savoury.

For the polenta, begin by warming the milk with the garlic, a couple bay leaves and a little salt. Allow the milk to simmer gently for 10 to 15 minutes to infuse the garlic and bay. Over a rolling boil, slowly pour the polenta into the milk while whisking vigorously to avoid lumps. It must be stirred constantly to avoid scorching the bottom. If you stop stirring, turn the heat way down until you can find more time to stir the polenta again. Depending on the grade of the polenta it may take up to 45 minutes to cook. It is ready when it has achieved a porridge consistency and a creamy texture without any crunch. If the polenta begins to get too dry before the graininess has disappeared, add a little water as necessary. Remove from the heat, sprinkle the cheese overtop without mixing and cover while you prepare the scallops.

The scallops are quick… really quick. Make sure everything else is ready before you start. It is helpful to have the scallops reach room temperature before cooking so they cook evenly. Sprinkle them with salt for a good crust, and to season for good flavour. Heat a large skillet with canola oil for about two minutes. Keep an eye on the pan and when you see the first signs the oil is about to begin smoking add the scallops. Be careful to place them flat in the pan dropping them away from you to avoid splatter. As soon as you see brown starting to form around the edges turn the heat down a touch. When the brown begins to climb the side of the scallops turn them over. Add the butter to the pan and gently spoon overtop until the scallops are medium rare.