We all know that the seafood and fruit combination is divine, right? Pan Seared Sea Scallops in Blueberry Sauce delivers a treat for the senses. The wonderful marshmallow-ly soft bite of the scallops combined with lightly searing the outside will give it the right amount of texture that goes well with the blueberry sauce.
I wanted to make the most of the berry season so when I got my hands on these wild scallops, I had to try this unique combination. This recipe calls for scallops and I was lucky to have been able to get my hands on Wild Icelandic Sea Scallops from Marina Del Rey Foods, but you could use any wild sea scallop depending on what’s available to you. Wild seafood is environmentally responsible and is usually free from antibiotics, hormones, colors, and chemicals that are found in a lot of farmed seafood.
Pan Seared Sea Scallops In A Delicious Blueberry Sauce
This recipe was inspired by our most recent feast at the farm, where we were celebrating blueberries and raspberries. Can you believe the size of these berries?! Such a treat! And picking them from the bush and popping them straight into your mouth is the best! There is nothing more fun than going blueberry picking in season and tasting these berries fresh from the ground. They have so much flavor and sweetness it’s hard to believe! Why does berry season have to be so short! I wonder if I can squeeze in a raspberry/scallop recipe? Any suggestions? That could be an interesting experiment!
But today’s Pan Seared Sea Scallops recipe is really more about this delicious blueberry sauce with these tasty seared morsels. I have used it on salmon in the past so I knew it would be a perfect fit. You will likely have all the ingredients in your pantry for this one but be sure to pick up some fresh basil and thyme. If your kids haven’t tried scallops yet, this is the perfect way to introduce them. You’ll want to include scallops in your regular meal rotation because they cook up easily and quickly and have loads of nutrients.
Health Benefits of Sea Scallops
Did you know that scallops could have health benefits? Well, you will be surprised! Scallops are packed with lean protein, minerals, and vitamins:
- A 6-ounce portion of steamed scallops contains 189 calories, which is just shy of 10 percent of your daily calorie needs if you follow a standard 2,000-calorie diet.
- A 6-ounce serving of scallops offers 36.9 micrograms of selenium and 724 milligrams of phosphorus. This makes up more than 100 percent of your daily phosphorus needs, as well as 67 percent of your daily selenium requirements.
The other surprising fact about scallops is their high ratio of protein, almost 80%. They are also a great source of magnesium and potassium. If you have never been a big fan of scallops, try this recipe as an appetizer and just use 4-5 scallops per small bowl of blueberry sauce. If you are serving this as a larger entree, of course use more scallops. I think you will be pleasantly surprised at how much you actually enjoy them.
What’s your favorite seafood in the summer? Are you a scallop and shrimp fan like me? What did you think of this Pan Seared Sea Scallops in Blueberry Sauce recipe? Share your creations on Instagram so I can see what you’re up to. It’s as easy as the hashtag #barriehillfarms. Cheers!
Pan Seared Scallops in Blueberry Sauce
Searing these tasty scallops and combining them with a sweet blueberry sauce delivers a treat for the senses coupled with that wonderful marshmallow-ly texture with each bite.
- 1/2 bag wild scallops or more depending type of meal
- 2 cups blueberries washed
- 1/3 cup balsamic vinegar
- 1 tbsp maple syrup
- 3 sprigs fresh thyme chopped
- small handful fresh basil chopped
Combine blueberries, balsamic vinegar, maple syrup in a saucepan and bring to a slow boil over medium-high heat, stirring constantly. Once boiling, turn heat down to low and let simmer for 15-20 minutes while searing scallops.
Pat scallops dry. Season with salt and pepper. Preheat skillet on medium high heat for 1-2 minutes
Add scallops and sear on each side for 2-3 minutes until golden brown. Turn over and cook till brown on the other side. Once golden, remove from pan and place on platter. (If cooking the whole bag, you'll have to do it in batches to ensure even cooking. Give them lots of space and do not have them touching.)
Add chopped fresh thyme and basil to blueberry sauce and stir just before pouring on scallops
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
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