Sautéed Scallops in Mustard Cream with Blackberries

Right now many Danes are combing the fields and forrest for wild mushrooms and berries. I just happen to be one of the lucky ones who has wild blackberries within my reach. Berries and meat, fish and salads are an excellent combination and not only give a beautiful color to any dish, but they taste fantastic with almost anything.  Here is one of my favorite dishes scallops with mustard cream and blackberries.

 

 

 

 

 

 

 

 

 

 

 

 

Sautéed Scallops in Mustard Cream with Blackberries

Serves 4

Mustard cream:

1 cup heavy cream

Juice of a lemon

1 tbsp. fish mustard

Salt and freshly ground pepper

8-12 scallops

1 tbsp. flour

clarified butter (see bottom of page)

Garnish:

12 blackberries

4 sprigs of wood sorrel

To make mustard cream, combine heavy cream with lemon juice and lad stand on the kitchen table an hour. Stir mustard in and season with salt and pepper.

To serve, place mustard cream on the bottom of 4 plates on scallop shells. Garnish with blackberries and wood sorrel or another herb.

Suggested accompaniment: bread   

To make clarified butter, melt 1 lb. of unsalted butter over very low heat. The butter should melt but not boil. Once completely melted, it will separate into three layers. On top is the white foam, then a clear golden layer that is clarified butter and under that is a milky liquid that is milk solids. Skim off the form and discard. Ladle the clarified butter into a container; cover and refrigerate indefinitely. Discard the milk solids.

*wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste excellent.

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