Dairy Farmers of Canada

Seared scallops & fruit reduction

This is the Seared scallops & fruit reduction recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 4 Servings
seared scallops fruit reduction


  • 1/2 cup (125 mL) red wine
  • 1 tsp (5 mL) sugar
  • 1/4 cup (60 mL) fruit such as cherries or blueberries halved and pitted
  • 1 tbsp (15 mL) butter
  • 4 giant Pacific scallops
  • 3 1/2 oz (100 g) Canadian Brie cut into 4 slices
  • Freshly ground pepper
  • Red cabbage or beet sprouts
  • Fleur de sel (optional)
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Place 4 medium-sized plates in the oven at 200°F (100°C).

In a small saucepan, reduce red wine with sugar on high heat for about 5 min, or by slightly more than half. Add fruit and cook for 1 more min. Set aside.

Heat a skillet on high heat and melt butter until it begins to froth. Cook scallops for 1-2 min on each side.

Meanwhile, place a cheese slice on each plate. Top with a scallop and season with pepper.

Garnish with sprouts, red wine reduction and fleur de sel, if desired. Serve immediately.

Note:For nicely browned scallops, pat them dry with paper towel before cooking.


Health & wellness

Like other seafood, scallops are an excellent source of nutrition with their high-protein content and the presence of valuable marine-based omega-3 fatty acids.


Cheese alternatives: Canadian Brie, Camembert.

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Nutritional information

Per serving
Energy: 171 Calories
Protein: 9 g
Carbohydrate: 5 g
Fat: 10 g
Fibre: 0.4 g
Sodium: 286 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 59 mg
Folate: 13 %
Phosphorus: 15 %
Selenium: 15 %
Vitamin B12: 43 %