Seared Scallops with Blueberry Vinaigrette

INGREDIENTS:

Number of servings

Servings: 4

Main

Mixed salad with edible flowers (you get them in specialty shops, otherwise leave out the flowers)

8 scallops (frozen are fine)

Oil and butter for frying

Salt and pepper

Vinaigrette

½ cup (1 ½) dl fresh blueberries

Zest and juice of 1 lemon

1 finely chopped shallot

¼ cup (¾ dl) olive oil

2 tablespoons finely shredded parmesan

Pepper and a pinch of salt.

PREPARATION:

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

• 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.

• Mix blueberries, 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.

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

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

Wine and Drinks

The classy and luxurious scallop dish should be crowned with wonderful wine. Chablis and Champagne are obvious choices — otherwise a regular white wine would also work fine.

Economy: White wine from California or Australia.

Mid-range: Chablis, France.

Gourmet: Champagne, France