~ This is Day 116 ~
I bought a bouquet of dried lavender flowers back in 2018 at the farmer’s market for $13 and I still have a third of it. I mainly use it to make cocktail ingredients but it occurred to me that I could use it for these blueberries.
NYC has slowly reopened but the idea of sitting outside on the patio or sectioned off road is not appealing to me, especially in the heat of the summertime. So I had a few friends over for my birthday dinner. Just a very small gathering, since we’re indoors. I didn’t want to go crazy with the cooking because it was my actual birthday on the date but I also wanted good tasting food so I did two courses: this scallop crudo and a seafood stew. I know the stew doesn’t seem summery but it’s my birthday and IDGAF. I baked my own ciabatta bread and made a little veggie-pasta side as well.
For the Pickled Blueberries
- 150 g blueberries
- 150 g white wine vinegar (I’m using chardonnay Forvm)
- 150 g water
- 20 g sugar
- A few buds of dried lavender flowers
This makes about a pint of pickled blueberries. Bring the vinegar, water, sugar, and lavender up to a boil. Simmer for 5 minutes to allow the lavender to infuse then pour everything into a container with the blueberries.
You can strain out the lavender if you would like but I kept it in there for more flavor. I put 5 buds into the pickling liquid. Lavender is quite pungent; you don’t want to overpower the sweetness of the scallops.
Allow to cool to room temperature then place into fridge and pickle for at least 24 hours.
For the Scallops & Garnish
- 12 fresh sea scallops, U-10
- Purslane, 1 bunch, picked
- Maldon salt
- Espelette pepper
When ready to serve, slice the scallops thinly and arrange on plates. Pour a little of the pickling liquid over to season the scallops. Cut the blueberries in half and garnish the scallops. Season the scallops with the Maldon salt, picked purslane, Espelette pepper, and a dash of EVOO before serving.