Pan Seared Scallops with Bing Cherry Chutney

Pan Seared Scallops with Bing Cherry Chutney

Matt Caudle
Serves: 8 • Time to Prepare: 30 min.


1 lb. Aqua Star sea scallops, thawed
2 tsp. olive oil
1/4 lb. fresh cherries, pitted
4 tbsp. sherry
2 cloves garlic, minced
3 tbsp. almonds
1/4 cup chicken broth
1 tsp. dried thyme
  salt and pepper to taste


Soak cherries in sherry for 20 minutes.

Over medium-high heat sear scallops in oil for 2-3 minutes per side. Remove and keep warm. In the same pan add garlic and almonds and sauté until golden.

Add sherry-soaked cherries, broth and thyme; cook over high heat for 6-8 minutes until sauce thickens. Season to taste and spoon mixture over scallops and serve.


Source: Aqua Star