Recipes & Drinks // Jul 24, 2013
Seared Nova Scotia Scallops with Wild Blueberry Chutney
1/2 lb butter
6 Med. Yellow Onions (cut julienned)
1c Van Dyk's Wild Blueberry Juice
1/2 c Maple Syrup
1/4 btl Nova Scotia Port
1/2 tsp Salt
1/2 tsp Pepper
In a good size frying pan melt butter until it browns. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, Nova Scotia port and salt & pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
In a hot skillet, with olive oil, sear the scallops depending on size for about 1 minute on each side until the scallops start to split on its side. For scallops of bigger size allow more time for cooking. Serve on toast points with the carmelized wild blueberry onion chutney.
Great for entertaining and simple to make!