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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