Scallops look like full moons. Blueberries are an unlikely spin, like blue moons. They are a serendipitous masterpiece. I made this again last night so I could take a photo for the contest. I made Toasted Whole Wheat Israeli Couscous with Shallots and Thyme to accompany the dish. The little al dente pearls, dressed in frizzled shallots, echoed the soft blueberry orbs -- textures and flavors in a prefect dance. My tongue did not want to stop tasting this dinner even though my belly was sure that it was full. —EatArt
1 1/2 pounds
Fresh thyme leaves
Butter (preferably European style)
Fleur de Sel, to taste
Pink peppercorns, to taste
In This Recipe
Melt 1 Tbsp of butter and olive oil over med-high heat. Add shallots, thyme leaves and pink peppercorns.
Dry scallops well on tea towel.
Sear scallops until caramelized on each side. Don't move them once you lay them down on the hot pan surface until they give you that beautiful brown carmel veil. Then flip them over and do the same on the other side. Just a couple of minutes. Watch carefully. Remove from pan when done and set aside.
Deglaze pan with vermouth. Reduce to syrup. Deglaze again with gin. Reduce to syrup..
Add blueberries and heat until they just start to burst. Add cream and thyme leaves and reduce by half. Add scallops back to pan to meld together. Tip onto a platter. Sprinkle with fleur de sel, and lemon zest. And serve more than once in a blue moon.