Pan Seared Digby Scallops With Grand Marnier Haskap Sauce Recipe

Name: Pan Seared Digby Scallops With Grand Marnier Haskap Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; Local salad mix shoots. One large handful.; 12 dried haskaps; 6 roasted squash seeds (optional); 3 tablespoons freshly squeezed grapefruit juice; 1 tablespoon olive oil; Sauce; 1/4 cup (50 grams) frozen haskap berries; 1/2 medium white onion or 1 shallot. Finely chopped.; 1 ounce Grand Marnier; 2 tablespoons of butter; 2 ounces of freshly squeezed grapefruit; Scallops; 6 large fresh Digby scallops at room temp.; 1 tablespoon butter; salt and pepper

Servings: persons

Salad
Local salad mix shoots. One large handful.
12 dried haskaps
6 roasted squash seeds (optional)
3 tablespoons freshly squeezed grapefruit juice
1 tablespoon olive oil
Sauce
1/4 cup (50 grams) frozen haskap berries
1/2 medium white onion or 1 shallot. Finely chopped.
1 ounce Grand Marnier
2 tablespoons of butter
2 ounces of freshly squeezed grapefruit
Scallops
6 large fresh Digby scallops at room temp.
1 tablespoon butter
salt and pepper

1
Sauce
2
Heat a small stainless steel sauce pan on medium heat.
3
Add butter and let bubble, put in onion and a pinch of salt.
4
Sweat onions until transparent, (approx 1-2 min) then add Grand Marnier to deglaze.
5
Add frozen haskaps and let come to a simmer, pour in grapefruit juice and let simmer until desired thickness is reached (1-2 min).
6
Remove from heat.
7
Scallops
8
Heat a cast iron or stainless steel pan on medium/high heat.
9
Season scallops on one side with a pinch of salt and a few cranks of the pepper mill.
10
Add butter to the pan, when it just starts to brown add scallops seasoned side down.
11
Sear for 1 - 2 mins on each side.
12
Scallops should be warm in center though not cooked through for best flavor.
13
Salad
14
While your sauce and scallops are cooking, place greens into a salad bowl.
15
Drizzle oil and grapefruit juice over the greens, sprinkle a pinch of salt and a few cranks of the pepper mill and lightly toss with your hands. Gently place greens slightly off centered on your plate and garnish the top with dried haskaps and seeds.
16
Using tongs place scallops beside the salad and spoon Haskap sauce onto the center scallop, letting the sauce run a bit on your plate leaving a couple of scallops exposed for a great presentation.

128

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salad, Local salad mix shoots. One large handful., 12 dried haskaps, 6 roasted squash seeds (optional), and more.

Yes, Pan Seared Digby Scallops With Grand Marnier Haskap Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Digby Scallops With Grand Marnier Haskap Sauce

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