These pan seared scallops really hit the spot!
What do you do when fresh wild scallops and cherries from Cherries Glamour arrive on your doorstep on the same day? That was a difficult one for me but a situation I quite enjoyed being in.
I decided it was time to experiment.
These pan seared scallops were the result. My wife and I had them at lunchtime and I will definitely be making this one again. Cherries Glamour are the most expensive cherries in the world. They’re sweet and complement the sweetness of the scallops nicely.
I added a bit of spice with red chili powder and some tart lime juice with a splash of Sauvignon Blanc which really brought it all together nicely.
Next time we entertain I’ll be serving it as a starter course.
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- 2 tablespoons olive oil or rapeseed oil
- 2 shallots - finely sliced
- 15 cherries - pitted and roughly chopped
- 1 clove garlic - finely chopped
- 1 nice big splash of Sauvignon Blanc
- 6 king scallops
- A pinch of red chili powder
- 2 tablespoons finely chopped fresh coriander
- Juice of one lime
- Salt and pepper to taste
- Make the sauce first.
- Heat one tablespoon of the oil in a saucepan and fry the chopped shallots over low heat until translucent and soft.
- Now add the garlic and cherries and continue frying for about two more minutes.
- Pour in about 80ml (1/4 cup) of Sauvigon Blac and sprinkle the red chili powder over it all.
- Season with salt and pepper to taste and then stir in the chopped coriander.
- Squeeze in the lime juice and keep warm while you cook the scallops.
- Heat the remaining oil over high heat.
- When hot, place the scallops in the oil and brown for no more than one minute per side.
- Place the pan seared scallops on two heated plates and drizzle with the wine and cherry sauce.
I would like to thank Delish Fish for supplying me with the scallops for this recipe and Cherries Glamour for the amazing cherries!