Another winning recipe to our 2014 “Our State” Blueberry Recipe Contest! Crunchy, savory and sweet!
Scallop Crostini with Blueberry-Rosemary Sauce
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
- 6 sea scallops
- 1 cup fresh blueberries
- 1 tbsp water
- 1 tbsp champagne (sub White wine if preferred)
- 1/2 shallot (finely chopped)
- 2 tspn fresh rosemary (finely chopped)
- kosher salt (pinch)
- black pepper (pinch)
- 2 tbsp olive oil (divided)
- 6 slices baguette
- 6 sprigs of rosemary (garnish)
- Pat dry the scallops and place aside.
- Place blueberries, water, vinegar, shallots, and 2 teaspoons chopped rosemary in a small saucepan and cook over medium-high heat until reduced.
- Season with salt and pepper.
- Place 1 tablespoon olive oil in a non-stick skillet and heat.
- Skewer each scallop with a sprig of rosemary and sear on both sides until nicely browned.
- Drizzle baguette slices with oil and broil until brown.
