We all know that the seafood and fruit combination is divine, right? 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 of each bite.
I want to make the most of berry season so when I received these Wild Icelandic scallops (yup, you heard me right! – Wild Icelandic – too awesome for words, right?) from Marina del Rey Foods, my first thought was to top them with my favorite sauce. And you know if I’m making it, it’s quick and easy every time!
I’ve been a huge fan of this company since I first tasted their wild Argentinian shrimp and proclaimed it the ‘best shrimp ever’! If you are a regular reader here, you know that’s a big statement for me. I still stand by it and it’s the only brand I buy.
I love this company so much that I am sharing their shrimp and scallops with some of my favorite blogger friends so we can create beautiful recipes for you over the next few months so stay tuned to Marina del Rey’s Instagram and Facebook for all the latest.
Some things you should know about Marina del Rey:
- The products are wild, pure and of the highest quality. There is no added water.
- Wild seafood is environmentally responsible
- They are free from antibiotics, hormones, colors and chemicals found in farmed seafood.
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!
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 recipe is 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.
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.
What’s your favorite seafood in the summer? Are you a scallop and shrimp fan like me? Share your creations with me on Instagram so I can see what you’re up to. It’s as easy as the hashtag #simplyfreshdinners. Cheers!
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 Caught Icelandic Scallops, Marina del Rey Foods see note at bottom
- 2 cups fresh blueberries, washed
- 1/3 cup cup balsamic vinegar
- 1 tbsp pure maple syrup
- 3 sprigs fresh thyme, chopped
- small handful fresh basil, chopped
Combine blueberries, balsamic vinegar, maple syrup in saucepan and bring to a slow boil on 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
If serving 4 persons appetizers, you'll only need half a bag. Usually 3-4 scallops per person is plenty.
If serving more than four or serving as a main course definitely use the whole bag.
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