Summer

Blue Moon Scallops with Couscous

by:
September 18, 2012
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0 Ratings
Blue Moon Scallops with Couscous
  • Serves 4
Author Notes

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

What You'll Need
Ingredients
  • 1 1/2 pounds Sea Scallops
  • 1 pint Blueberries
  • 2 tablespoons Fresh thyme leaves
  • 1 tablespoon Butter (preferably European style)
  • 1/4 cup Gin
  • 1/4 cup Dry Vermouth
  • Fleur de Sel, to taste
  • Pink peppercorns, to taste
  • 1/2 cup Heavy cream
  • 1 tablespoon Olive oil
  • 2 tablespoons Sliced shallot
Directions
  1. Melt 1 Tbsp of butter and olive oil over med-high heat. Add shallots, thyme leaves and pink peppercorns.
  2. Dry scallops well on tea towel.
  3. 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.
  4. Deglaze pan with vermouth. Reduce to syrup. Deglaze again with gin. Reduce to syrup..
  5. 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.
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  • EatArt
    EatArt
  • gingerroot
    gingerroot
  • RebeccaKaren
    RebeccaKaren
  • starkdesignny
    starkdesignny

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7 Reviews

RebeccaKaren
RebeccaKaren September 27, 2012
Looks amazing, can't wait to get cookin!
 
EatArt
EatArt September 27, 2012
thanks RebeccaKaren! It's super-quick, so you can get cookin and eatin superfast :)
 
EatArt
EatArt September 27, 2012
thanks Rebecca Karen! It's super-quick so you can get cookin and eatin super-fast! :)
 
starkdesignny
starkdesignny September 27, 2012
Wow, that sounds really good! I know my local green market has the scallops and blueberries this Saturday so I think we'll try it. Can we do it without the heavy cream or is there a dairy-free substitute? I can live with the butter but, sadly, not the cream ;-(
 
EatArt
EatArt September 27, 2012
Just omit the cream. Add some more vermouth and gin instead. Sauce is still amazing!
 
EatArt
EatArt September 27, 2012
Thanks, Gingerroot! Hurry! Before blueberries are out of season! Your tongue will remember the magic of this taste marriage, at least until the next celestial blue moon ;) BTW, just made the dish again with chicken breasts vs. scallops -- and it worked!
 
gingerroot
gingerroot September 27, 2012
Love! I'm intrigued and hope to try this soon.