Grilled Scallops with a Berry Reduction

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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 tbsp olive oil
  • Sea salt
  • For the berry reduction

  • 1/2 cup white vinegar
  • ¼ cup California Giant Raspberry
  • 2 tbsp 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!