Have you tried searing scallops with blueberries in the same skillet? It sounds unusual until you taste the result. The scallops get a hard sear in butter and olive oil, then come out of the pan. Blueberries, balsamic vinegar, honey, salt, and pepper go into that same hot skillet. The berries burst and the balsamic reduces into a glossy sauce in under two minutes.
Pea shoots go on the plate first, then the scallops, then the warm blueberry vinaigrette spooned over the top. The pea shoots wilt slightly from the heat of the sauce. The whole plate looks dramatic for something that takes fifteen minutes from fridge to table, which is exactly why it has become our favorite quick dinner-party opener.
Tips for a Good Scallop Sear
Dry the scallops thoroughly
Pat each scallop with paper towels on all sides. Moisture on the surface creates steam, which prevents browning. You want direct contact between the protein and the hot pan.
If the scallops are wet, they will stew instead of sear. Let them sit on paper towels for five minutes before cooking if they came packed in liquid.
Do not move them once they hit the pan
Place each scallop in the hot butter and olive oil, then leave it alone for 2 minutes. Resist the urge to peek underneath.
A proper sear forms a caramelized crust that releases naturally from the pan. If you have to pry the scallop loose, it is not ready to flip.
Seared Scallops With Blueberry Vinaigrette and Pea Shoots
- Total Time: 15 minutes
- Yield: Serves 4
Description
The risky flavor combo of scallops and blueberries pays off with a stunning, high-drama dish.
Ingredients
- 8 large Ocean scallops (2 per person)
- 1 Tbs unsalted butter
- 1 Tbs olive oil
- 1/2 cup fresh blueberries
- 1 Tbs balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
- 1 cup pea shoots
Instructions
- Pat the scallops dry with paper towels and season with salt and pepper.
- Heat the butter and olive oil in a skillet over medium-high heat.
- Add the scallops and sear for about 2-3 minutes on each side until golden brown.
- Remove the scallops from the skillet and set aside.
- In the same skillet, add the blueberries, balsamic vinegar, and honey.
- Cook for 2-3 minutes until the blueberries start to soften.
- Serve the scallops with the blueberry vinaigrette and garnish with pea shoots.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 scallops
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
Frequently Asked Questions
What kind of scallops should I use?
Dry-packed sea scallops are best. Wet-packed scallops have been treated with a sodium solution that adds moisture and prevents browning. Ask your fishmonger for dry-packed.
Can I use a different berry?
Blackberries or halved cherries work with the same balsamic vinegar and honey combination. Raspberries break down faster, so reduce the cook time by about 30 seconds.
Can I make the vinaigrette ahead?
The vinaigrette is best made fresh in the pan drippings. You can reheat it gently, but it thickens as it cools and may need a few drops of water to loosen.
If You Liked This Recipe, You’ll Love These
- Baked Brie and Balsamic Blueberry Chutney
- Crispy Chicken Thighs in Blueberry Sauce
- Ice Cream and Waffle Sandwiches with Blueberry and Raspberry Sauces
- Jalapeño Blueberry Salsa
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/