Pan-Seared Scallops with Blackberry Gastrique
Seared scallops are drizzled with a sweetly tart blackberry sauce. For the sweetest blackberries, look for deep, evenly toned, rich color. Any berries with pale, colorless areas near the stem ends were likely picked before they were fully ripe and are presumably more tart and sour than sweet in flavor.
Ingredients
Method
- Preheat oven to 425 degrees F (220 degrees C). Arrange asparagus on a large rimmed baking sheet; drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Spread into an even layer; roast until just tender, 8 to 12 minutes.
- Meanwhile, for gastrique, whisk together sugar and water in a small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved, about 4 minutes. Continue to cook without stirring, swirling the pan gently to cook evenly, until the syrup reaches a light caramel color, about 5 minutes. Pour in vinegar (mixture will boil very rapidly and sugar will harden). Continue to cook, swirling occasionally, until sugar melts, about 3 minutes.
- Add blackberries to saucepan; use a wooden spoon to gently mash. Cook until blackberries have broken down and sauce is slightly reduced and coats back of spoon, about 5 minutes. Remove from heat. Strain mixture through a fine-mesh sieve into a small bowl. Discard solids.
- Pat scallops dry with paper towels. Season both sides with remaining 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot and shimmering.
- Working in 2 batches, cook scallops at least 1 inch apart in hot oil until scallops are golden-brown and release easily from skillet, about 2 minutes. Turn scallops and cook until golden brown, 2 to 3 minutes more.
- Serve gastrique with asparagus and scallops. Serve with additional blackberries.
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