Sunday, October 23, 2011

Scallops and blueberries

Scallops are incredibly versatile, and sometimes—if you're feeling adventurous—you can extend their culinary potential with a little creativity. Our lunch today was a lovely combination of seared scallops in a blueberry lemon shallot sauce served over baby spinach leaves and garnished with lemon zest and delicate broccoli blossoms. The fresh sea flavor of the scallops combine well with the acidic blueberry and lemon flavors.

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6-8 scallops
grapeseed oil and butter
Salt and pepper
1/2 cup fresh blueberries
1 shallot, finely chopped 
the zest and juice of half to 3/4 of a lemon
baby spinach leaves or any mesclun greens
edible flowers for garnish

Place greens onto serving plates or platter.

Dry scallops on paper towel and sear them quickly (about 1 minute on each side) on high heat in oil and butter, then remove and place scallops on top of the greens.

Add shallots in pan and sauté for one minute, then add in blueberries lemon juice and half of the lemon zest. Let the mixture some to a boil, and gently crush some of the blueberries.  If you feel indulgent you could add in another pat of butter at this point. Add salt and pepper. Taste for seasoning and adjust as needed.

Drizzle the blueberry lemon sauce over the scallops and top with the remainder of the zest and edible flowers (if you have some).

Enjoy with a glass of champagne!

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