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
Dry White Wine 2 Cups
Sugar 1 Cup
Champagne Vinegar ½ Cup
Fresh Blueberries 2 Cups
Lime Juice ½ Lime
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
Mix thoroughly and keep in cool place. Great crust for scallops or firm white fish.