Pan Seared Diver'S Sea Scallops With Fresh Blackber

Name: Pan Seared Diver'S Sea Scallops With Fresh Blackberry Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
2
Bring wine to a full boil and reduce by half.
3
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.
4
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.
5
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.
6
Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
7
Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

118

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup blackberry wine (Merlot), 2 bay leaves, 4 allspice berries, 2 whole cloves, and more.

Yes, Pan Seared Diver'S Sea Scallops With Fresh Blackberry Coulis 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.

That's it — enjoy your meal!

Pan Seared Diver'S Sea Scallops With Fresh Blackberry Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions