Seared Scallops in Blueberry Sauce

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.

Seared Scallops in Blueberry Sauce | Simply Fresh Dinners

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!
Wild Caught Icelandic Scallops from Marina Del Rey Foods

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.

Feast at Barrie Hill Farms | Simply Fresh Dinners

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!

Berries at Barrie Hill Farms | Simply Fresh Dinners

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.

Easy Blueberry Sauce | Simply Fresh Dinners

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.

20 Minute Blueberry Sauce with Seared Scallops | Simply Fresh Dinners

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.

Seared Scallops in Blueberry Sauce | Simply Fresh Dinners

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!

5 from 9 votes
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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.

Course Appetizer, Main Course
Cuisine Canadian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 224 kcal
Author Robyn Gleason

Ingredients

  • 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

Instructions

  1. 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.

  2. Pat scallops dry. Season with salt and pepper.  Preheat skillet on medium high heat for 1-2 minutes

  3. 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.)

  4.  Add chopped fresh thyme and basil to blueberry sauce and stir just before pouring on scallops

Recipe Notes

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.

Nutrition Facts
Seared Scallops in Blueberry Sauce
Amount Per Serving
Calories 224
% Daily Value*
Sodium 6mg 0%
Potassium 92mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 13g
Vitamin A 0.8%
Vitamin C 8.7%
Calcium 1.6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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 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.

36 Comments

  • Reply
    Tricia @ Saving Room for Dessert
    August 10, 2017 at 9:58 am

    So beautiful and I know it must taste out of this world delicious! I can’t wait to try these scallops because I love their shrimp too! This is a creative and gorgeous recipe Robyn – thanks so much for sharing!

    • Reply
      Robyn
      August 10, 2017 at 12:32 pm

      I can’t wait to see what you create with your shrimp, Tricia! I’m just loving these wild caught scallops from Iceland!
      Robyn recently posted…Seared Scallops in Blueberry SauceMy Profile

    • Reply
      Robyn
      August 10, 2017 at 1:31 pm

      Thanks so much for your kind words, Tricia. So glad you enjoyed their shrimp. What a joy to have found a company that I can rely on for quality every time!

  • Reply
    Jennifer @ Seasons and Suppers
    August 10, 2017 at 11:01 am

    I can just imagine how lovely these beautiful scallops are with blueberries! Such a great pairing and so nice for this time of year!
    Jennifer @ Seasons and Suppers recently posted…Chili Lime Salmon Noodle SaladMy Profile

    • Reply
      Robyn
      August 10, 2017 at 1:30 pm

      Thanks, Jennifer. Can you believe how big and beautiful the local berries are this summer? Despite the rain, it’s an amazing crop!

  • Reply
    Tania
    August 10, 2017 at 11:05 am

    I absolutely love this! The combination of fresh berries, balsamic and maple sauce… Wow! Sounds very interesting. Place a few perfectly seared scallops on top and you’ve got a restaurant quality meal. Yum!

    • Reply
      Robyn
      August 10, 2017 at 1:25 pm

      I’m all about simplicity in my meals, Tania and this truly is so quick and easy and tasty. I hope you try it 🙂

  • Reply
    Taylor
    August 10, 2017 at 11:06 am

    Robyn these look divine – and the sear on them is perfect!!! Can I join you at that table with a glass of wine?!

    • Reply
      Robyn
      August 10, 2017 at 12:42 pm

      You bet, Taylor! You’re only an hour away 🙂 We can grill the scallops next time!

  • Reply
    Mahy
    August 10, 2017 at 11:07 am

    This looks stunning and delicious Robyn!! I think eve my picky little eater would love it just looking at those gorgeous berries in the sauce! Can NOT wait t make this now!!

    • Reply
      Robyn
      August 10, 2017 at 12:41 pm

      I have always found that fruit covered seafood is an easy way to get kids started on it, Mahy. I so loved this easy dish – can’t wait to make it again 🙂

  • Reply
    Marcie
    August 10, 2017 at 11:17 am

    Robyn this is such a gorgeous dish! I’m loving this blueberry sauce and I’m with you — why does Berry season have to be so short? The scallops look so tender and I can’t wait to try them!

    • Reply
      Robyn
      August 10, 2017 at 12:40 pm

      The scallops are super tender, Marcie, and their shrimp tastes like sweet lobster! A dream come true, lol. Thanks for your kind words 🙂

  • Reply
    cheri
    August 10, 2017 at 11:25 am

    This combo of blueberries and scallops looks and sounds delicious, I bet the blueberry sauce would be great with salmon and halibut too! Fantastic meal!
    cheri recently posted…Buttermilk Peach Scones #ISW2017My Profile

    • Reply
      Robyn
      August 10, 2017 at 12:39 pm

      I have used it on both salmon and halibut, Cheri, so I felt confident that it would work on the scallops too. I really hope you’ll try it because I think you and I like many of the same foods 🙂 Are you having a fabulous summer?!

  • Reply
    sue | theviewfromgreatisland
    August 10, 2017 at 11:58 am

    These look insanely good Robyn! We go crazy for scallops in our house, and I can’t wait to try these, the fish section at my grocery store never carries fresh scallops, so the Marina Del Rey will be perfect!
    sue | theviewfromgreatisland recently posted…Double Dark Chocolate Chip Shortbread CookiesMy Profile

    • Reply
      Robyn
      August 10, 2017 at 12:37 pm

      I have been looking for a quality frozen seafood company for a long time, Sue, and I’m so glad to have found Marina del Rey Foods. They truly are exceptional. Remember those awesome shrimp I made with harissa? I was hooked from that point on, lol

  • Reply
    Nocrumbsleft
    August 10, 2017 at 12:53 pm

    I love this Robyn and I absolutely love scallops! What a perfect way to do it and so easy for summer!

    • Reply
      Robyn
      August 10, 2017 at 3:25 pm

      Thanks so much, Teri! I love fresh and easy dishes in these hot evenings. Can’t wait to experiment with another dish soon 🙂
      Robyn recently posted…Seared Scallops in Blueberry SauceMy Profile

  • Reply
    Jenn @ Peas and Crayons
    August 10, 2017 at 2:22 pm

    I can’t wait to get this gorgeousness into my face! LOVE the look of these scrumptious scallops! I also really love that I know the source of the scallops – Totally important to my family to buy the best seafood possible and I can’t wait to try it!
    Jenn @ Peas and Crayons recently posted…Garden Veggie Quinoa SaladMy Profile

  • Reply
    Chris Scheuer
    August 10, 2017 at 3:43 pm

    This looks absolutely spectacular Robyn! The scallops look so plump and tender. I think this would be a wonderful way to start a dinner party. Pinning and sharing!!

    • Reply
      Robyn
      August 10, 2017 at 5:56 pm

      They are such a superior scallop, Chris! Absolutely delicious. I’m definitely making them for the back deck and happy hour 🙂
      Robyn recently posted…Seared Scallops in Blueberry SauceMy Profile

  • Reply
    eat good 4 life
    August 10, 2017 at 4:39 pm

    So creative…The scallops look really plump and sensational. I can’t wait to get my hands on them at the store!
    eat good 4 life recently posted…No bake pistachio cookiesMy Profile

  • Reply
    Regina
    August 10, 2017 at 9:48 pm

    I’ve been drooling over these pictures all day on social media! Now I see that this gorgeous dish also is so quick and easy to make with just a handful of ingredients. Absolutely perfect!
    Regina recently posted…Instant Pot Chili – Southwest StyleMy Profile

    • Reply
      Robyn
      August 11, 2017 at 5:25 am

      Thanks, Regina! I love keeping it simple especially in the summer. And with these scallops, there’s nothing much needed – they’re delicious all on their own 🙂

  • Reply
    Jessie
    August 14, 2017 at 12:11 am

    Such an awesome recipe Robyn! Gonna try for this dinner today. Thanks for sharing <3

  • Reply
    Michelle
    August 14, 2017 at 7:34 pm

    Does this recipe have the option of being served room temp or is it intended for immediate stove to table ? Wondering if I could serve it as an app course at an outdoor concert serving it appx an hour after cooking ?

  • Reply
    Robyn
    August 15, 2017 at 8:27 am

    I made it to be served immediately, Michelle. You have to be very careful with shellfish at room temperature and the rule is never to let it sit longer than two hours. However, that being said, I’ve had food poisoning from shellfish (mussels) and I wouldn’t risk it at room temperature for any length of time. My personal rule is to serve hot or cold.
    If you’re going to a concert, I would recommend cooking the Marina del Rey wild Argentinian shrimp and keeping it on ice till serving. I think it would go very well with the blueberry sauce. Sounds like a strange combo, I know, but so does this one and it works great! The blueberry sauce can be made ahead of time and will be fine at room temperature.
    I’d love to hear what you decide to do and if you take some shots I hope you’ll share! Thanks for your question. 🙂
    Robyn recently posted…Seared Scallops in Blueberry SauceMy Profile

  • Reply
    John/Kitchen Riffs
    August 16, 2017 at 11:33 am

    Wow, love this! Gorgeous dish, neat flavor combo. Really clever and creative — thanks.
    John/Kitchen Riffs recently posted…The Millionaire CocktailMy Profile

  • Reply
    Sheila
    September 17, 2017 at 10:03 pm

    This is interesting. I have never imagined to combined scallops and blueberry. I am so excited to try this. Will check if Marina del Rey is available in my area.

    • Reply
      Robyn
      September 18, 2017 at 4:01 am

      If you check their website at http://www.marinadelreyfoods.com/products/ , there is a list of stores that carry their products.
      I’m always inspired by seasonal produce so I thought I’d give this crazy concoction a try – it works! Gotta love fruit with seafood. Thanks for stopping by, Sheila!

  • Reply
    Christina
    September 20, 2017 at 7:32 pm

    WOW! I’ve never heard of scallops made with a blueberry sauce! Saying I’m intrigued is an understatement. I’m obsessed! I can’t wait to make this for Friends Giving this year!!!

    • Reply
      Robyn
      September 20, 2017 at 9:05 pm

      Hi Christina,
      I kind of did it on a whim because it was blueberry season and they turned out wonderfully! I hope you’ll let me know what you think 🙂
      Thanks for popping by!

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