Ingredients
Salad
Local salad mix shoots. One large handful.
12 dried haskaps
6 roasted squash seeds (optional)
3 tablespoons freshly squeezed grapefruit juice
1 tablespoon olive oil
Sauce
1/4 cup (50 grams) frozen haskap berries
1/2 medium white onion or 1 shallot. Finely chopped.
1 ounce Grand Marnier
2 tablespoons of butter
2 ounces of freshly squeezed grapefruit
Scallops
6 large fresh Digby scallops at room temp.
1 tablespoon butter
salt and pepper
Preparation
Sauce Heat a small stainless steel sauce pan on medium heat. Add butter and let bubble, put in onion and a pinch of salt. Sweat onions until transparent, (approx 1-2 min) then add Grand Marnier to deglaze. Add frozen haskaps and let come to a simmer, pour in grapefruit juice and let simmer until desired thickness is reached (1-2 min). Remove from heat.
Scallops Heat a cast iron or stainless steel pan on medium/high heat. Season scallops on one side with a pinch of salt and a few cranks of the pepper mill. Add butter to the pan, when it just starts to brown add scallops seasoned side down. Sear for 1 - 2 mins on each side. Scallops should be warm in center though not cooked through for best flavor.
Salad While your sauce and scallops are cooking, place greens into a salad bowl. Drizzle oil and grapefruit juice over the greens, sprinkle a pinch of salt and a few cranks of the pepper mill and lightly toss with your hands. Gently place greens slightly off centered on your plate and garnish the top with dried haskaps and seeds. Using tongs place scallops beside the salad and spoon Haskap sauce onto the center scallop, letting the sauce run a bit on your plate leaving a couple of scallops exposed for a great presentation.
