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Roasted scallops with blueberry and whisky vinaigrette
Learn how to sear a scallop perfectly with this flavour-packed recipe! Serve these tasty roasted scallops with an elegant blueberry vinaigrette made with whisky, topped on a toasted baguette for a yummy appetizer.
SERVES
4
Ingredients
Blueberry and Whisky Viniagrette
- 1 shallot, chopped fine
- 3 tablespoons canola oil
- 5 tablespoons Talisker 10 year old single malt scotch whisky
- 1 cup frozen blueberries (you could also use cranberries, dried and frozen)
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 medium size ambrosia apple, peeled and diced small
Roasted Scallops
- 12 scallops
- Sea salt, for seasoning
- 3 tablespoons canola oil
- 1 tablespoon butter
- A dash of single malt scotch whisky
Directions
Blueberry and Whisky Vinaigrette
- In a medium-size pot, saute the shallots and cook for one minute, remove from heat and add the whisky.
- Add blueberries, honey, apple cider vinegar, kosher salt and black pepper.
- Simmer everything together for 15 minutes over medium heat until the blueberries are tender and soft and the liquid is reduced by half.
- Add the chopped apple. Keep warm for serving.
Roasted Scallops
- Pat dry the scallops on a paper towel.
- Season the scallops with sea salt.
- In a stainless-steel frying pan, over medium heat, add three tablespoons of canola oil.
- Lay the scallops in the pan and sear for three to four minutes until they are golden brown.
- Flip the scallops over, add one tablespoon of butter and a dash of single malt scotch whisky.
- Baste the scallops with butter and whisky.
- Remove the scallops from the pan.
Serve
- Serve the blueberry vinaigrette on top of the seared scallops as hors d’oeuvres with some toasted baguette or a small appetizer with a simple salad. Enjoy!
