Pan Seared Diver'S Sea Scallops With Fresh Blackberry Coulis

• 1/2 cup blackberry wine (Merlot)
• 2 bay leaves
• 4 allspice berries
• 2 whole cloves
• 1 tablespoon serrano pepper (Minced)
• 1 dash fine sea salt
• 1 pint fresh blackberries (Rinsed in Cold Water)
• 1 lb fresh sea scallop (Diver's, U-10)
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons cajun seasoning
• 2 teaspoons fine sea salt
• 1/2 teaspoon white pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter (Cold)
• 1/4 cup Chardonnay wine

1. In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
2. Bring wine to a full boil and reduce by half.
3. Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
4. Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
5. In a saute pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
6. Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
7. Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

blackberry wine, bay leaves, berries, cloves, serrano pepper, salt, blackberries, s, bay seasoning, cajun seasoning, salt, white pepper, extra virgin olive oil, unsalted butter, chardonnay wine

Taken from www.food.com/recipe/pan-seared-divers-sea-scallops-with-fresh-blackberry-coulis-518366 (may not work)