Blackberry Gastrique for Scallops

April

19

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    Blackberry Gastrique for Scallops

    Blackberry Gastrique for Scallops

     

     

     

     

     

     

     

     

    Blackberry gastrique for scallops

    Sun Valley Sweet-Spicy mustard is the perfect flavor- and texture-builder in this classic reduction when paired with naturally buttery broiled or grilled scallops.

    With this recipe, scallops  – whether broiled or grilled – only need a few grinds of black pepper and a hint of sea salt. No other adjuncts needed.

    Ingredients

    2 tablespoons salted European-style butter

    1 large shallot clove,  thinly sliced

    1 medium garlic clove, loosely smashed

    ½ cup red wine vinegar

    ½ cup dry white wine

    ¼ cup fresh blackberries

    2 tablespoons blackberry preserves

    1 tablespoon Sun Valley Sweet-Spicy mustard

    Step 1:

    Saute the shallots at a low saute for 5 minutes

    Add the crushed garlic and preserves, saute for one minute

    Step 2:

    Add the fresh berries, mustard, wine and vinegar

    Step 3:

    Simmer the mixture for 10 minutes, stirring frequently

    Step 4:

    Let cool for 20 minutes

    Step 5:

    Strain the mixture

    Present:

    Drizzle the cooled gastrique over cooked scallops with a side of mesclun for a light but fulfilling meal.

     

     

     

     

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