The risky flavor combo of scallops and blueberries pays off with a stunning, high-drama dish.
By Kathy Gori
- 8 large Ocean scallops (2 per person)
- 1 Tbs unsalted butter
- 1 Tbs olive oil
- salt to taste
- ½ cup of fresh blueberries
- zest and juice of 1 lemon
- 1 finely chopped shallot
- ¼ cup olive oil
- 2 Tbs finely shredded parmesan
- fresh mixed greens
- edible flowers
- pea shoots or other greens, whatever you desire.
- 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.
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.