Dinner for Two: Scallops in Blackberry Sauce on Charred Radicchio

The hubby brought in a rather eclectic harvest the other day; a radicchio, a couple of zucchini and a big bowl of blackberries. I was actually inspired by this – I still don’t understand the workings of my brain when it comes to how I put together some of the meals we eat. This was a good dinner for two although I am sure it can easily be doubled – in fact there was a little bit of sauce left and I suspect there was enough of it for one more serving. I had originally come up with just the scallops in blackberry sauce and then I considered the radicchio. It’s bitter notes would complement the sweet berries and the scallops. Charring it added an extra layer of flavor.

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Scallops in Blackberry Sauce with Charred Radicchio (with Avocado Zoodles)

Serves 2

For the Scallops

10 sea scallops
2 TBS all purpose flour
1 tsp salt
1/4 tsp chili powder
1 TBS canola oil

For the Radicchio

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1 small, organic radicchio
2 tsp olive oil
1/2 tsp salt

For the Blackberry Sauce

1 cup organic blackberries, plus a few more for plating
1 TBS orange juice or water
1 TBS balsamic vinegar
2 tsp fresh lemon juice
2 TBS granulated sugar
2 star anise pods, preferably organic
1 tsp unsalted butter

For the Zoodles

1 medium organic zucchini, cut into zoodles
1 avocado
1 small garlic clove
1 tsp fresh lemon juice
1/2 tsp salt

Make the Blackberry Sauce:

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Add the blackberries, sugar, orange juice or water, balsamic, lemon juice and star anise to a small pot over medium heat. As the mixture heats up, mash the blackberries.

When the blackberries have released their juices and the mixture has just come to a boil, remove from heat and strain.
Clean the pot and return the strained sauce to the pot. Cook over medium heat until slightly reduced.

Remove from heat and add butter. Set aside.

Make the Charred Radicchio:

Set your oven to broil. Pull the radicchio leaves off of the head and add to a small bowl with the 2 tsp olive oil and 1/2 tsp of salt.

Mix and spread on a baking sheet.

Place under the broiler for 2 -4 minutes until the leaves just begin to char.
Remove from oven and set aside.

Make the Zoodles in Avocado Sauce:

Peel and pit the avocado and add it to a medium bowl with the lemon juice and salt. Mince the garlic clove and stir in. Set aside.

Heat a medium pot with salted water. When the water reaches a boil drop the zoodles in and stir. Immediately strain the zoodles. Let them drain well, then add them to the bowl with the avocado mixture. Stir to combine, set aside.

Cook the Scallops:

Mix the flour, salt and chili powder. Dredge the scallops in the flour.

Heat the canola oil in a heavy bottomed pan over medium high heat. Pan fry the scallops for about two minutes on each side.
While the scallops are cooking warm up the blackberry sauce.

Plating the Dinner for Two:

place half of the charred radicchio down. Top with 5 scallops. Drizzle with blackberry sauce. Arrange fresh blackberries around the scallops. Add a serving of zoodles on the side.

How Were the Scallops in Blackberry Sauce?

It was pretty darn good. If I do say so myself, of course. This was also the first time I have every tried zoodles! I’ve had a vegetable spiralizer for I don’t know how many years but I have never used it. Given all of the zucchini the hubby has been bringing in to me I figured this was a great time to give it a try.

The zoodles in the avocado sauce were very tasty. They weren’t pasta but they were good. The scallops were wonderfully sweet with the slightest hint of heat. As for the blackberry sauce it was a delight; slightly sweet, slightly tart with the underlying flavor from the star anise. It paired so beautifully with the scallops. The charred radicchio added the perfect complement with its bitter undertones. All in all this was a wonderfully special dinner for two.