Seared scallops & fruit reduction . . .

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.