Ingredients

• 12 units Fresh Jumbo Scallops
• 2 tbsp Olive oil
• 1 tbsp Butter
• to taste Fine salt
• to taste Freshly ground black pepper
• 1/2 cup 35% Cream (heavy cream)
• 1 tsp Dried and ground Sweet Clover (Mélilot)
• 1/4 cup Elderberry juice
• 1 tbsp Sugar
• 1 tsp Cider vinegar

Instructions

1. 1

   Prepare the elderberry reduction. In a small saucepan, combine elderberry juice, sugar, and cider vinegar. Bring to a boil, then reduce heat and simmer until the liquid thickens and becomes syrupy. Set aside.

2. 2

   Prepare the sweet clover cream. In another small saucepan, gently heat the 35% cream over low heat. Stir in the ground sweet clover and a pinch of salt. Let it infuse over very low heat for 5 minutes, without boiling. Strain if desired for a smoother cream, or leave the sweet clover for more texture and flavor. Keep warm.

3. 3

   Prepare the scallops. Rinse and thoroughly pat dry the scallops with paper towels. This is crucial for achieving a beautiful golden sear. Season with salt and pepper on both sides.

4. 4

   In a non-stick pan over medium-high heat, warm the olive oil. Once the oil is hot (it should shimmer), add the scallops in a single layer, without overcrowding the pan.

5. 5

   Sear the scallops for 1.5 to 2 minutes per side, until they are beautifully golden and caramelized on the outside, and just translucent in the center. Halfway through cooking the second side, add the butter to the pan and baste the scallops with the melted butter.

6. 6

   Plating. Arrange the seared scallops on serving plates. Generously drizzle with sweet clover cream and add a few drops of elderberry reduction for a touch of color and acidity. Serve immediately.