Seared Nova Scotia Scallops

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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