We all know that the seafood and fruit combination is divine, right? Searing these tasty scallops and combining them with a sweet blueberry sauce delivers a treat for the senses coupled with that wonderful marshmallow-ly texture of each bite.
Why does berry season have to be so short! I wonder if I can squeeze in a raspberry/scallop recipe? Any suggestions? That could be an interesting experiment!
But today’s recipe is about this delicious blueberry sauce with these tasty seared morsels. I have used it on salmon in the past so I knew it would be a perfect fit. You will likely have all the ingredients in your pantry for this one but be sure to pick up some fresh basil and thyme.
If your kids haven’t tried scallops yet, this is the perfect way to introduce them. You’ll want to include scallops in your regular meal rotation because they cook up easily and quickly and have loads of nutrients.
Scallops are packed with lean protein, minerals and vitamins:
- A 6-ounce portion of steamed scallops contains 189 calories, which is just shy of 10 percent of your daily calorie needs if you follow a standard 2,000-calorie diet.
- A 6-ounce serving of scallops offers 36.9 micrograms of selenium and 724 milligrams of phosphorus. This makes up more than 100 percent of your daily phosphorus needs, as well as 67 percent of your daily selenium requirements.
What’s your favorite seafood in the summer? Are you a scallop and shrimp fan like me? Share your creations with us on Instagram so we can see what you’re up to. It’s as easy as the hashtag #marinadelreyfoods. Cheers!
Seared Scallops in Blueberry Sauce
Ingredients
- 1/2 bag Wild Caught Icelandic Scallops, Marina del Rey Foods See recipe notes below
- 2 cups/ 296 g fresh blueberries, washed
- 1/3 cup/ 85 mL cup balsamic vinegar
- 1 tbsp/ 15 mL pure maple syrup
- 3 sprigs fresh thyme
- small handful fresh basil, chopped
Instructions
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Combine blueberries, balsamic vinegar, maple syrup in saucepan and bring to a slow boil on medium high heat, stirring constantly. Once boiling, turn heat down to low and let simmer for 15-20 minutes while searing scallops.
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Pat scallops dry. Season with salt and pepper. Preheat skillet on medium high heat for 1-2 minutes
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Add scallops and sear on each side for 2-3 minutes until golden brown. Turn over and cook till brown on the other side. Once golden, remove from pan and place on platter. (If cooking the whole bag, you'll have to do it in batches to ensure even cooking. Give them lots of space and do not have them touching.)
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Add chopped fresh thyme and basil to blueberry sauce and stir just before pouring on scallops
Recipe Notes
If serving 4 persons appetizers, you'll only need half a bag. Usually 3-4 scallops per person is plenty.
If serving more than four or serving as a main course definitely use the whole bag.
Contributor: Robyn Gleason, Simply Fresh Dinners
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