Grilled Scallops with a Berry Reduction

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This dish takes a unique approach to your classic grilled scallop recipe with a blast of raspberry in a simple berry reduction.


    For the Scallops:

  • 5-10 medium size scallops
  • 1 tablespoon olive oil
  • Sea salt
  • For the Berry Reduction:

  • ½ cup white vinegar
  • ¼ cup California Giant raspberries
  • 2 tablespoons coconut sugar
  • Pinch of kosher salt


      • Start by making the reduction. Add all the ingredients into a small saucepan and cook down for about 10-15 minutes, or until the sauce reduces in half and thickens. Mash the raspberries and stir as it cooks down. Pour into a bowl and set aside to cool.
      • In the meantime, grill the scallops by warming the olive oil in a grill pan. Add in the scallops and cook for a few minutes on each side. Sprinkle it with sea salt.
      • To plate, spread the berry reduction onto a plate and top with the scallops. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!