Ingredients . . .
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)
Preparation . . .
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: Portion suggested, most people prefer two scallops. For nicely browned scallops, pat them dry with paper towel before cooking.