< 30 Mins
Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis
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Pan seared Fresh Diver's Sea Scallops Cajun style. Served with Fresh Blackberry Coulis.
cup blackberry wine (Merlot)
tablespoon serrano pepper (Minced)
fine sea salt
(Rinsed in Cold Water)
fresh sea scallop
tablespoons Old Bay Seasoning
tablespoons cajun seasoning
fine sea salt
extra virgin olive oil
cup Chardonnay wine
In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
Bring wine to a full boil and reduce by half.
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.
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.
In a sauté 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.
Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
Garnish plates with Fresh Mint Sprigs and Serrano Pepper.
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