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.