This is the Seared scallops & fruit reduction recipe.
- Prep: 10 min
- Cooking: 10 min
- 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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 59 mg|
|Vitamin B12:||43 %|