Recipe: Bacon Wrapped Scallops with Blackberry Port Sauce

Blackberries are my absolute favorite fruit. I wish I could have them fresh all year. I picked a ton of berries last summer and froze them to hold me over until this summer! I've enjoyed them in oatmeal, blackberry pie and smoothies. I found this recipe to use some berries and it is a keeper!

The blackberry port sauce is delicious. It could easily be used as a dressing on a summer salad. Can you tell I'm excited about the warm weather we've had lately?

I served the scallops and blackberry port sauce with mixed greens tossed with roasted walnut oil and fresh fruit.

Blackberry Port Sauce (serves 2)

3/4 cup Blackberries (If using frozen berries, thaw and drain completely)
3/4 cup Port wine (use sweet red wine if you do not have port)
1 1/2 T. Sugar

In a small saucepan over medium heat, combine the blackberries, port, and sugar. Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the liquid is reduced by 1/3 and the berries are tender (about 15-25 minutes).  Transfer the contents of the pan to a blender and puree until smooth (about 35 seconds). Set aside. 

Bacon Wrapped Sea Scallops (serves 2)

1/2 lb. Scallops
2 T. Butter, melted
1 T. olive oil
Sliced bacon
Salt to taste

Cut bacon in half and bake bacon in oven at 400F for about 10 minutes, set aside. 

While bacon is baking, pat the scallops dry with a paper towel. Dip scallops in melted butter. Sprinkle both scallops with salt. Wrap each with 1/2 slice of bacon. Fasten with toothpick.

In a saute pan that can be placed in the oven, set pan on medium-high heat with olive oil in it. After two minutes sear each scallop for one minute on each side. Transfer to the oven to broil. Broil, turning once, for 5-10 minutes or until bacon is crisp. Serve with blackberry port sauce.

Enjoy!