Monday, May 19, 2014

Pan-Seared Scallops in a Blueberry Agrodolce Sauce

We had more fun with our blueberries from High Ground Organics...

While everyone in the house was clamoring for something sweet - crumbles, pies, or cobbler - I considered how to use our bounty for something savory. The boys helped me brainstorm and we decided on scallops with a blueberry agrodolce sauce; R had suggested beef, but I couldn't think of a way to use beef and blueberries together. So, if you have any ideas, we still have blueberries.

Agrodolce means 'sour-sweet' in Italian and it's a reduction of vinegar, sugar, and - often - fruit. Eccola!


  • 2 splashes of olive oil
  • 1 onion, peeled and thinly sliced
  • 1/2 C vinegar (I used a pomegranate vinegar)
  • 1 T organic brown sugar
  • 2 C fresh blueberries
  • scallops, I served 3 large scallops per person
  • butter
  • freshly ground salt
  • freshly ground pepper
  • lemon wedges for garnish

For the a large, flat-bottom pan add one splash of olive oil and the onion slices. Cook until the onions begin to soften and turn translucent. The longer you cook them, the sweeter the sauce, so feel free to completely caramelize if you like. I didn't cook them too far past translucent in this case.

Add in the vinegar, brown sugar, and blueberries. Stir and bring to a boil. Reduce the heat to a simmer and cook until the blueberries soften and release their juices. Keep cooking until the sauce turns syrupy. Remove from heat.

For the pan-seared scallops, heat a pat of butter in a splash of olive oil over medium heat until the butter is melted and hot, but not smoking. Pat scallops dry and sprinkle with salt and pepper. Carefully add the scallops to the pan. Sear the scallops until they have a nice golden crust, approximately 1 to 2 minutes on each side. The scallops should have a caramelized crust on each side but can still be slightly translucent in the center. Plate immediately. Spoon the blueberry agrodolce sauce over the top and garnish with a lemon wedge.

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