The risky flavor combo of scallops and blueberries pays off with a stunning, high-drama dish.
By Kathy Gori
Seared Scallops With Blueberry Vinaigrette and Pea Shoots
- Total Time: 15 mins
- Yield: 4 1x
Description
The risky flavor combo of scallops and blueberries pays off with a stunning, high-drama dish.
Ingredients
Scale
- 8 large Ocean scallops (2 per person)
- 1 Tbs unsalted butter
- 1 Tbs olive oil
- salt to taste
- pepper
- 1/2 cup of fresh blueberries
- zest and juice of 1 lemon
- 1 finely chopped shallot
- 1/4 cup olive oil
- 2 Tbs finely shredded parmesan
- fresh mixed greens
- edible flowers
- pea shoots or other greens, whatever you desire.
Instructions
- Rinse, and clean your salad greens. Dry them and set them aside.
- Heat the oil and butter in a skillet.
- When the butter and oil are hot, pop the scallops into the pan.
- Sear the scallops fast. 1 minute on each side.
- When the scallops are cooked through set them aside.
- Divide the cleaned greens and edible flowers between four plates.
- Set 2 scallops on top of each bed of greens and set the plates aside.
- Don’t clean the skillet the scallops were cooked in. Instead toss the blueberries, shallot, lemon zest, lemon juice and oil into the pan.
- Bring the mixture to a boil.
- Crush some of the blueberries with a whisk.
- Add salt and pepper to taste. You can add a bit more lemon juice if you wish.
- Pour the viniagrette over the scallops and greens.
- Sprinkle each salad with a pinch of parmesan. Season with pepper.
- Serve it up.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer
You took this recipe from Tina Nordstrom and are passing it off as your own without giving her credit. I wouldn’t call that “honest” cooking at all.
https://www.newscancook.com/recipe/seared-scallops-with-blueberry-vinaigrette/