Seared Scallops with Lemon & Blueberry Vinegar Glaze
Roussanne’s floral aromatics and weight balance rich scallops, while a tangy-sweet Blueberry Vinegar glaze brings contrast.
Ingredients
- 8 fresh sea scallops
- 2 Tbsp Dry Creek Olive Co. Estate Olive Oil
- 1 Tbsp butter
- 2 Tbsp Dry Creek Olive Co. Blueberry Balsamic Vinegar
- 1 tsp honey
- 1/2 lemon juiced
- sea salt & black pepper
Instructions
- Pat scallops dry, season with salt and pepper.
- Heat Estate Olive Oil in skillet, sear scallops 2–3 min per side until golden. Remove.
- Deglaze pan with Blueberry Vinegar, honey, and lemon juice. Reduce until syrupy.
- Return scallops to pan, glaze lightly. Finish with butter.
Notes
Pair with: Estate Roussanne — lush aromatics, stone fruit, and acidity shine against the scallop’s sweetness and glaze’s tang.