Seared Scallops in Blackberry Wine Sauce

What a delight this dish is!

I was inspired to create these with the wonderful plump, sweet preserves that my sister-in-law pain-stainly hand-picked and prepared. I was lucky to get a jar and after having it on toast a couple of times, I realized it would be a fabulous compliment with large succulent scallops.

Marjoram is an herb which I haven’t used much, but it looks similar to oregano. It tastes milder and sweeter and smells of pine and citrus which brings out the rich flavours of the juicy scallops.

Pan seared and served in a blackberry wine sauce…these would be a hit for any dinner party.

Serve with a light Pinot Noir and savour every bite!


5-7 large fresh Scallops
2 tbsp extra virgin oil
1 clove garlic, chopped
1 sprig fresh marjoram, leaves chopped ( approx 1 tbsp)
1 lemon, slices or wedges
1 lime, slices or wedges

Wine Sauce

1 1/2 tbsp Blackberry preserve
1/4 cup red wine ( Pinot Noir )
1 clove garlic, chopped
1 sprig fresh marjoram, leaves chopped ( approx 1 tbsp)
pinch of black pepper
twist of lemon & lime


In a skillet add extra virgin olive oil and saute the garlic and marjoram for a few minutes, for both the scallops and the sauce. In a small saucepan add red wine, blackberry preserve and black pepper. Heat on a medium temperature and then spoon half of the garlic, marjoram from the skillet into the wine sauce. Keep on low until the scallops are ready.

Now increase the heat on the skillet making sure that the oil is hot enough to sear the scallops. Add them to the skillet and brown on both sides until golden brown, approximately 3 minutes. Do not overcook scallops.

Arrange the golden brown scallops on a plate and spoon the berry wine sauce onto the scallops. Garnish with lemon and lime and a sprig of fresh marjoram.

Serve as a appetizer or as a meal with a side salad or rice.


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