123 Street Avenue, City Town, 99999

(123) 555-6789



You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Kirk's Traveling Kitchen News and Blog

Blueberries are Upon Us


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.