New Scandinavian Cooking > Episodes > S03 E02 Royal Swedish Meatballs > Seared scallops with blueberry vinaigrette
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  • Seared scallops with blueberry vinaigrette
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    By Tina Nordström

    Seared scallops with blueberry vinaigrette

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    Servings: 4

    PREPARATION:

     
    • 1

      Rinse the salad and toss away anything that does not look fresh. Put on a plate.

    • 2

      Fry the scallops quickly, 1 minute on each side on high heat. They should not fry for longer, otherwise they become rubbery. Remove from heat and put on top of the salad.

    • 3

      Mix blue berries, shallot, juice and zest form the lemon and oil in the frying pan. (Do not wash out the pan after frying the scallops). Bring to a boil. Crush some of the blue berries with a whisk.

    • 4

      Season with pepper and a pinch of salt — and season with some more lemon juice if needed.

    • 5

      Pour the vinaigrette over the scallops and top with the parmesan. Season with a bit of pepper.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Rinse the salad and toss away anything that does not look fresh. Put on a plate.

    • 2

      Fry the scallops quickly, 1 minute on each side on high heat. They should not fry for longer, otherwise they become rubbery. Remove from heat and put on top of the salad.

    • 3

      Mix blue berries, shallot, juice and zest form the lemon and oil in the frying pan. (Do not wash out the pan after frying the scallops). Bring to a boil. Crush some of the blue berries with a whisk.

    • 4

      Season with pepper and a pinch of salt — and season with some more lemon juice if needed.

    • 5

      Pour the vinaigrette over the scallops and top with the parmesan. Season with a bit of pepper.

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