Shared by Sherry Moersch, Round Barn Winery
~Pair with Round Barn Winery Blueberry Demi Sec or Dry Riesling
Rinse scallops and place in one layer with salted water. Bring water to a simmer and cook gently for 1 minute. Remove from heat and let scallops cool to room temperature in poaching liquid.
Combine 1 whole egg, 2 egg yolks, 1 TBSP Dijon mustard, salt and pepper to taste, and 1/4 cup
of Round Barn Winery Blueberry Vinegar in food processor or blender. Process for 1 minute.
While running, dribble in 2 cups corn or light salad oil. When all oil has been added, taste and correct seasoning. You may want to add additional blueberry vinegar to form a sweet-and-sour balance.
Drain scallops and arrange on small plates. Spoon Blueberry Mayonnaise over and around scallops
and garnish with fresh blueberries and mint sprigs.
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