This seriously easy appetizer will be sure to please any fans of seafood; with a twist. The recipe can also be adapted to use as a light meal for one or more, depending on the occasion.
For such little effort, you'll be eager to increase the amount you make next time !

The amounts below will feed two or three people, but can easily be adjusted to accomodate desired party size.

The preparation will only take 20 or so minutes.

As for active cooking time, you're looking at less than 15.

This is a fabulously fast and delicious crowd-pleaser !

Ingredients :

• Salad
  • Local salad mix shoots. One large handful.
  • 12 dried haskaps
  • 6 roasted squash seeds (optional)
  • 3 tablespoons freshly squeezed grapefruit juice
  • 1 tablespoon olive oil
• Sauce
  • 1/4 cup (50 grams) frozen haskap berries
  • 1/2 medium white onion or 1 shallot. Finely chopped.
  • 1 ounce Grand marnier
  • 2 tablespoons of butter
  • 2 ounces of freshly squeezed grapefruit
• Scallops
  • 6 large fresh Digby scallops at room temp.
  • 1 tablespoon butter
  • salt and pepper

Method :

• Sauce
  • Heat a small stainless steel sauce pan on medium heat. Add butter and let bubble, put in onion and a pinch of salt. Sweat onions until transparent, (approx 1-2 min) then add Grand Marnier to deglaze. Add frozen haskaps and let come to a simmer, pour in grapefruit juice and let simmer until desired thickness. This should only take a min or 2. Remove from heat.
• Scallops
  • Heat a cast iron or stainless steel pan on medium/high heat. Season scallops on one side with a pinch of salt and a few cranks of the pepper mill. Add butter to the pan, when it just starts to brown add scallops seasoned side down. Sear for 1 - 2 mins on each side. Scallops should be warm in center though not cooked through for best flavour.
• Salad
  • While your sauce and scallops are cooking, place greens into a salad bowl. Drizzle oil and grapefruit juice over the greens, sprinkle a pinch of salt and a few cranks of the pepper mill and lightly toss with your hands. Gently place greens slightly off centered on your plate and garnish the top with dried haskaps and seeds. Using tongs, place scallops beside your salad and spoon haskap sauce onto the center scallop; letting the sauce run a bit on your plate - leaving a couple of scallops exposed for a great presentation.