After flirting for 5 months with the Mollusca, I picked up a 2lbs bag of the frozen (yes frozen .... you know the rule, no fresh shellfish in months without an R). Call me superstitious.
I came home and stuck it back in the freezer. Finally last weekend I was inspired by an old magazine containing this intriguing combination of peppers raspberries and SCALLOPS..... right on, i though. And without further thought I headed to the kitchen.
Here is the recipe adapted from the July/ August 2010 edition of Clean Eating magazine.
Scallops in Blackberry Roasted Pepper Sauce.
1 Cup of fresh Blackberries
2 tsp of lemon zest
1/4 cup of lemon juice
1 splash of honey
1 roasted red pepper chopped
6 large scallops (20 count)
Salt and pepper
1/4 cup of god quality dry white wine
If using frozen scallops make sure to taw then in the fridge for about 6 hours before cooking them.
In a bowl combine Blackberries, lemon zest, lemon juice, honey and red peppers. Set aside.
Pat dry scallops with a paper towel. Season with salt and pepper.
Heat up a skillet till its hot, add a little olive oil and about 1 spoon of butter maybe 2. Do NOT let butter burn (make sure you keep stove on medium-medium high). Sear scallops for about 2-3 min on each side till golden. Remember if there is no color there is no taste. For smaller scallops 1-2 min. Remove scallops from heat place them in a plate covered with aluminum foil and keep warm.
Deglaze pan with white wine, add the blackberry concoction, and let it simmer for about 4 min (till berries start popping)
We acompaigned it with whole wheat couscous as suggested by the recipe.
I am proud to announce that i love scallops and can't wait to cook them again. Next time Coquilles St. Jacques, bien sure!