PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS

Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis image

Provided by Potagekempcc

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup blackberry wine (Merlot)
2 bay leaves
4 allspice berries
2 whole cloves
1 tablespoon serrano pepper (Minced)
1 dash fine sea salt
1 pint fresh blackberries (Rinsed in Cold Water)
1 lb fresh sea scallop (Diver's, U-10)
2 tablespoons Old Bay Seasoning
2 tablespoons cajun seasoning
2 teaspoons fine sea salt
1/2 teaspoon white pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (Cold)
1/4 cup Chardonnay wine

Steps:

In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
Bring wine to a full boil and reduce by half.
Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

Nutrition Facts : Calories 236.4, Fat 13.6, SaturatedFat 4.8, Cholesterol 42.5, Sodium 1641.6, Carbohydrate 11.8, Fiber 4.3, Sugar 3.7, Protein 14.9