Blueberries are Upon Us
KTW
As is usual for this time of year, I'm spending some time on the Michigan lakeshore. However, rather than the usual after-dinner Blueberry recipe, I've decided to share a really vibrant/fun recipe using scallops + blueberries.
Crimson Lentil Crusted Scallops with Blueberry Gastrique
Quantity
Produced: Serves 6 as an appetizer
Sea
Scallops, 10/20ct. 10-12
Crimson
Lentil Crust as
needed/see recipe
For
Gastrique-
Dry White
Wine 2
Cups
Sugar 1
Cup
Champagne
Vinegar ½ Cup
Fresh
Blueberries 2
Cups
Lime Juice ½
Lime
Preparation
Procedure-
For
gastrique, bring wine to the boil and reduce by half.
Place sugar in a clean dry pot. Cook over medium heat without stirring. When
the sides of the pan begin to caramelize, stir with wooden spoon to even out
the color. Off heat, carefully pour vinegar in caramelized sugar. Add reduced
wine and berries. Return to heat and whisk until well blended. Bring to simmer
and reduce until berries pop and thickens to syrup consistency. Strain through
mesh chinois and season with salt and white pepper. Finish with fresh lime
juice and keep warm.
For Scallops, crust in Lentils on two sides
and sear in hot skillet with small amount of vegetable oil. Cook briefly, about
3-4 minutes per side and serve immediately drizzled with blueberry gastrique.
Red Lentil Crust
Quantity
Produced: 2 Cups
Red
Lentils, Ground to consistency of coarse cornmeal 2 Cups
Turmeric,
Ground ¼
Cup
Kosher Salt 2
Teaspoons
Cayenne Pinch
Preparation
Procedure-
Mix
thoroughly and keep in cool place. Great crust for scallops or firm white fish.