seared scallops with a blueberry aigre-doux sauce & fennel slaw
6 large sea scallops, cleaned
kosher salt, as needed
safflower oil, as needed
½ cup Jar Sessions Blueberry Aigre-Doux
1 tbsp butter
½ fennel bulb, thinly sliced
extra virgin olive oil, as needed,
lemon juice, as needed
microgreens, for garnish
flaky sea salt, for garnish
Pat the scallops completed dry and season on all sides with a pinch of salt. Heat a large sauté pan over medium heat. Add enough oil to coat the bottom of the pan. When the pan is sizzling hot, add the scallops. Sear on one side until crisp and golden brown, just about 2 minutes. Flip the scallops and continue cooking for another minute or so until cooked through.
Meanwhile, add the blueberry aigre-doux to a small saucepan. Bring to a simmer over medium heat. Turn the heat off and add in the butter, stirring until incorporated. Toss the fennel with olive oil, lemon juice, and salt to taste.
Serve the scallops with the blueberry aigre-doux, a mound of fennel, and garnish with the microgreens. Sprinkle the flaky sea salt over top the scallops.