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Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis

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“Pan seared Fresh Diver's Sea Scallops Cajun style. Served with Fresh Blackberry Coulis.”

Ingredients Nutrition


  1. In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
  2. Bring wine to a full boil and reduce by half.
  3. Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
  4. Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
  5. In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
  6. Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
  7. Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

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