CAPE BRETON SCALLOPS AND WILD BLUE BERRIES

Seared Cape Breton Scallops

Seared Cape Breton Scallops served on a bed of Caramelized Wild Blueberry Onions Chutney

By: Alain Bossé (SaltScapes Feb/2011)
Ingredients: Cape Breton  scallops

Caramelized Wild Blueberry Onions Chutney
1/4 lb (125 g) butter
6 medium yellow onions (cut in julienne)
1 cup (250 ml)  wild blueberry juice
1/2 cup (125 ml) maple syrup
1/4 bottle port wine
1/4 teaspoon (1 ml) salt
1/2 teaspoon (2 ml) pepper

Directions: Caramelized Wild Blueberry Onions Chutney

In a large frying pan, melt butter until it starts to brown. Add onions and cook untill translucent.

Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.

Seared Scallops
In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.

(Cook up a mess of these for supper and the Old Man will be turning the TV off early and hustling you off into the pit. CAPER)

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