Scallops with Fig and Blackberry Reduction

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by France and pairs the Scallops with the Sposato Bonarda

By / Photography By Deny Howeth | December 14, 2017

Ingredients

  • 1 1/2 pounds 10/20 scallops
  • 1 cup balsamic vinegar
  • 1 cup Bonarda
  • 4 dried figs or six fresh, sliced
  • 1 cup fresh blackberries
  • 1 teaspoon white pepper
  • 1 teaspoon smoked sea salt
  • 1 teaspoon sea salt flakes
  • 3-6 tablespoons extra virgin olive oil

Preparation

Heat oven to 400°. In heavy saucepan over medium-high heat, bring balsamic and Bonarda to a simmer. Add figs and blackberries, white pepper and smoked sea salt. Reduce to about 1 cup, mashing fruits to blend. Clean scallops and season with sea salt flakes. Over high heat, glaze a heavy pan with olive oil and sear each side of scallop till browned. Do not completely cook through, just brown the outsides. Remove each scallop and set on oiled cookie sheet, making sure they don’t touch. Top each scallop with a small spoonful of the glaze and put in oven for six to eight minutes. Top with the rest of the warm glaze before serving.

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Chipotle Fresas Con Crema Salmon

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Southern California and pairs the Salmon with the Sposato Malbec, Classic

Ingredients

  • 1 1/2 pounds 10/20 scallops
  • 1 cup balsamic vinegar
  • 1 cup Bonarda
  • 4 dried figs or six fresh, sliced
  • 1 cup fresh blackberries
  • 1 teaspoon white pepper
  • 1 teaspoon smoked sea salt
  • 1 teaspoon sea salt flakes
  • 3-6 tablespoons extra virgin olive oil
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