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Scallop Crostini with Blueberry-Rosemary Sauce

Another winning recipe to our 2014 “Our State” Blueberry Recipe Contest! Crunchy, savory and sweet!

Scallop Crostini with Rosemary Blueberry Sauce
Scallop Crostini with Blueberry-Rosemary Sauce
Print Recipe
Scallop Crostini with Blueberry-Rosemary Sauce is a blend of sweet and savory, fruit and seafood. This recipe was submitted to the 2014 Our State Blueberry Recipe Contest by A. White, of Manchester, CT
Servings
6
Servings
6
Scallop Crostini with Rosemary Blueberry Sauce
Scallop Crostini with Blueberry-Rosemary Sauce
Print Recipe
Scallop Crostini with Blueberry-Rosemary Sauce is a blend of sweet and savory, fruit and seafood. This recipe was submitted to the 2014 Our State Blueberry Recipe Contest by A. White, of Manchester, CT
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Pat dry the scallops and place aside.
  2. Place blueberries, water, vinegar, shallots, and 2 teaspoons chopped rosemary in a small saucepan and cook over medium-high heat until reduced.
  3. Season with salt and pepper.
  4. Place 1 tablespoon olive oil in a non-stick skillet and heat.
  5. Skewer each scallop with a sprig of rosemary and sear on both sides until nicely browned.
  6. Drizzle baguette slices with oil and broil until brown.