Ingredients
-
1/2
-
2
-
4
-
2
-
1
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
2
-
2
-
1/4
Directions
Pan Seared Diver’s Sea Scallops With Fresh Blackberry Coulis, Pan seared Fresh Diver’s Sea Scallops Cajun style Served with Fresh Blackberry Coulis , Pan seared Fresh Diver’s Sea Scallops Cajun style Served with Fresh Blackberry Coulis
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Saucepan Combine Blackberry Wine, Bay Leaves, Allspice Berries, Whole Cloves, Serrano Pepper, Blackberries and Dash Sea Salt. |
|
2
Done
|
Bring Wine to a Full Boil and Reduce by Half. |
|
3
Done
|
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
Done
|
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
Done
|
in a Saut 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
Done
|
Cover Warm Plates With Blackberry Coulis, Place 3-Scallops Per Plate. |
|
7
Done
|
Garnish Plates With Fresh Mint Sprigs and Serrano Pepper. |
