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.
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
Saute the shallots at a low saute for 5 minutes
Add the crushed garlic and preserves, saute for one minute
Add the fresh berries, mustard, wine and vinegar
Simmer the mixture for 10 minutes, stirring frequently
Let cool for 20 minutes
Strain the mixture
Drizzle the cooled gastrique over cooked scallops with a side of mesclun for a light but fulfilling meal.