Seared Nova Scotia Scallops


(Recipe by Saltscapes Food Editor,Chef Alain Bosse. Served this week at Sobeys stores in Toronto)

Caramelized Wild Blueberry Onion Chutney (serve with  scallops):

¼ lbs butter (125 g)
6 med yellow onions (cut in julienne)
1 cup Van Dyk’s Wild Blueberry juice (250 ml)
½ cup Nova Scotia Maple Syrup (125 ml)
1/4 btl of Nova Scotia Port
¼ tsp salt (1 ml)
½ tsp pepper (2 ml)

In a good size frying pan melt butter till starts to brown add onions and cook till translucent.

Add wild blueberry juice, maple syrup, Port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.

Seared Nova Scotia Scallops
In a hot skillet with olive oil sear the scallops, depending on size, for about 1 minute on each side till the scallop starts to slit on its side. For scallops of bigger size allow more time for cooking. Serve on toast point with the caramelized blueberry onion chutney. Garnish with sea salt.

For better results remove the beard or bit of the scallops.

When cooking scallops it is important to do them at the last minute prior to serving to avoid over cooking.

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