How to make scallop salad with blueberry vinaigrette

As a kid, the scallops that I grew up eating were wild bay scallops. Unfortunately, once they'd gone through my moms kitchen they came out more like eraser heads, and not the good Eraserhead.

Tiny, hard and rubbery wild bay scallops are tough to cook properly as they tend to over-cook without showing any sign of it.

"Who me? I'm good. I always turn hard like this after 5 minutes on on the stove" I hate that. Sneaky scallops. It deals with The Other Scallop, the Ocean Scallop.

This recipe however does not deal with wild teeny tiny bay scallops. It deals with The Other Scallop, the Ocean Scallop. These guys.

However, when studying up on the way things are done at the famous Danish restaurant noma, scallops can be a snap, and the combo of scallops and blueberries could not have been more perfect.

Rinse, and clean your salad greens. Dry them and set them aside. Heat the oil and butter in a skillet. When the butter and oil are hot, pop the scallops into the pan.

Sear the scallops fast. 1 minute on each side. You don't want to cook them too long as... remember what I said about Eraserhead? You don't want that to happen, so just remember: Short, hot and fast.

When the scallops are cooked through set them aside. Divide the cleaned greens and edible flowers between four plates. Set 2 scallops on top of each bed of greens and set the plates aside.

Don't clean the skillet the scallops were cooked in. Instead toss the blueberries, shallot, lemon zest, lemon juice and oil into the pan.

Bring the mixture to a boil. Crush some of the blueberries with a whisk. Add salt and pepper to taste. You can add a bit more lemon juice if you wish.

Pour the viniagrette over the scallops and greens. Sprinkle each salad with a pinch of parmesan. Season with pepper. Serve it up! There it is, simple, fast and pretty easy for such a dramatic result.