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Roasted scallops with blueberry and whisky vinaigrette



About the Recipe


Blueberry and Whisky Viniagrette

  • 1 shallot, chopped fine

  • 3 tablespoons canola oil

  • 5 tablespoons Talisker 10 year old single malt scotch whisky

  • 1 cup frozen blueberries (you could also use cranberries, dried and frozen)

  • 1/2 cup honey

  • 1/2 cup apple cider vinegar

  • 2 tablespoons kosher salt

  • 1 tablespoon cracked black pepper

  • 1 medium size ambrosia apple, peeled and diced small

Roasted Scallops

  • 12 scallops

  • Sea salt, for seasoning

  • 3 tablespoons canola oil

  • 1 tablespoon butter

  • A dash of single malt scotch whisky


Blueberry and Whisky Vinaigrette

In a medium-size pot, saute the shallots and cook for one minute, remove from heat and add the whisky. Add blueberries, honey, apple cider vinegar, kosher salt and black pepper. Simmer everything together for 15 minutes over medium heat until the blueberries are tender and soft and the liquid is reduced by half. Add the chopped apple. Keep warm for serving.

Roasted Scallops:

Pat dry the scallops on a paper towel. Season the scallops with sea salt. In a stainless-steel frying pan, over medium heat, add three tablespoons of canola oil. Lay the scallops in the pan and sear for three to four minutes until they are golden brown. Flip the scallops over, add one tablespoon of butter and a dash of single malt scotch whisky. Baste the scallops with butter and whisky. Remove the scallops from the pan.


Serve the blueberry vinaigrette on top of the seared scallops as hors d’oeuvres with some toasted baguette or a small appetizer with a simple salad. Enjoy!

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