Grilled Scallops with a Berry Reduction

Name: Grilled Scallops with a Berry Reduction
Yield: 2
Ingredients: 5-10 medium size scallops; 1 tablespoon olive oil; Sea salt; ½ cup white vinegar; ¼ cup California Giant raspberries; 2 tablespoons coconut sugar; Pinch of kosher salt

Serves2

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

INGREDIENTS

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

DIRECTIONS

- - 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!

Grilled Scallops with a Berry Reduction

INGREDIENTS

For the Scallops:

For the Berry Reduction:

DIRECTIONS

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