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Scallops in blackberry chipotle sauce
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4 C | blackberries |
2 tsp | lemon zest |
1/4 C | fresh lemon juice |
2 Tbsp | raw honey |
3 tsp | chipotle chiles in adobo sauce, chopped |
2 tsp | olive oil |
20 oz | large scallops, tough muscle removed and patted dry with a paper towel |
In a small bowl, combine blackberries, lemon zest and juice, honey and chipotle chiles; set aside.
Preheat a cast iron skillet over high heat before drizzling in oil. Season scallops with pepper and sear them in skillet for 2 minutes per side. When scallop edges start to split, remove scallops and keep warm.
Add blackberry mixture to hot skillet and stir rapidly. When bubbling, reduce heat to low, Nd stir until berries start to break down and are heated through, about 4 minutes.
Serve with couscous.
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