Ingredients

• 12 units Large Sea Scallops
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1 small Shallot, finely minced
• 150 g Haskap berries (fresh or frozen)
• 2 tbsp Apple cider vinegar
• 1 tbsp Honey or light maple syrup
• 1 tsp Labrador tea (dried leaves)
• 60 ml Vegetable or fish broth
• 30 ml Heavy cream (35%)
• 1 pinch Fine sea salt
• 1 pinch Freshly ground black pepper
• 1 tbsp Fresh chives, chopped

Instructions

1. 1

   Prepare the scallops: Rinse and pat them very dry with paper towels. Season both sides with salt and pepper.

2. 2

   Prepare the sauce: In a small saucepan, sauté the minced shallot in half a tablespoon of olive oil until translucent.

3. 3

   Add the haskap berries, apple cider vinegar, honey (or maple syrup), Labrador tea, and broth. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until the berries are tender and the sauce thickens slightly.

4. 4

   Remove the Labrador tea (if loose, strain) and blend the sauce with an immersion blender or food processor until smooth. Return to the saucepan, add the heavy cream, and simmer for another 2 minutes. Adjust seasoning if needed. Keep warm.

5. 5

   Cook the scallops: Heat the remaining olive oil and butter in a large non-stick skillet over medium-high heat until the butter foams.

6. 6

   Place the scallops in the skillet without overcrowding, leaving space between them. Sear for 1 to 2 minutes on each side, until beautifully golden and slightly translucent in the center. Do not overcook.

7. 7

   Serve the scallops immediately, generously drizzled with the haskap berry and Labrador tea sauce. Garnish with fresh chopped chives. Serve with wild rice or celeriac purée for an additional boreal touch.