Pan Seared Diver'S Sea Scallops With Fresh Blackberry Coulis - cooking recipe

Ingredients
    1/2 cup blackberry wine (Merlot)
    2 bay leaves
    4 allspice berries
    2 whole cloves
    1 tablespoon serrano pepper (Minced)
    1 dash fine sea salt
    1 pint fresh blackberries (Rinsed in Cold Water)
    1 lb fresh sea scallop (Diver's, U-10)
    2 tablespoons Old Bay Seasoning
    2 tablespoons cajun seasoning
    2 teaspoons fine sea salt
    1/2 teaspoon white pepper
    2 tablespoons extra virgin olive oil
    2 tablespoons unsalted butter (Cold)
    1/4 cup Chardonnay wine
Preparation
    In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
    Bring wine to a full boil and reduce by half.
    Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
    Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
    In a saute pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
    Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
    Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

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