Seared Nova Scotia Scallops - cooking recipe

Ingredients

1/4 lb butter
6 medium yellow onions, cut in julienne
1 cup wild blueberry juice
1/2 cup maple syrup
3 cups port wine
1/4 teaspoon salt
1/2 teaspoon pepper

Preparation

CHUTNEY: In a large frying melt butter, until it starts to brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
SEARED SCALLOPS: In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.