Recipe: Cold-Poached Scallops with Blueberry Mayonnaise

COLD-POACHED SCALLOPS WITH BLUEBERRY MAYONNAISE

FOR THE SCALLOPS:
1 1/2 pounds sea scallops
Blueberry Mayonnaise (recipe follows)
Fresh blueberries (optional garnish)
Fresh mint leaves (optional garnish)
FOR THE BLUEBERRY MAYONNAISE:
1 whole egg (pasteurized)
2 egg yolks (pasteurized)
1 tablespoon prepared Dijon-style mustard
1/4 cup blueberry vinegar*
Salt and freshly ground black pepper, to taste
2 cups corn oil or light salad oil

If blueberry vinegar is unavailable, you can substitute white wine vinegar in this recipe.

TO PREPARE COLD POACHED SCALLOPS
Rinse the scallops briefly and place them in a saucepan that holds them comfortably in one layer. Cover with lightly salted water and bring the water to a simmer. Cook gently for 1 minute. Remove saucepan from heat and let scallops cool to room temperature in their poaching liquid.

TO PREPARE BLUEBERRY MAYONNAISE:
Rinse and sort through blueberries if you use them, selecting fat perfect berries only. Rinse sprigs of fresh mint under cold water and pat dry.

Drain scallops and arrange them on small plates. Spoon Blueberry Mayonnaise over and around scallops but do not completely mask them. Garnish randomly with selected blueberries and mint sprigs and serve immediately.

TO MAKE THE BLUEBERRY MAYONNAISE:
Combine whole egg, extra egg yolks, mustard, vinegar, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process for 1 minute.

With the motor running, dribble in the oil in a slow, steady stream.

When all oil has been incorporated, shut off motor. Taste mayonnaise and correct seasoning. You may want to add additional blueberry vinegar until the mayonnaise has a sweet-and-sour balance.

Transfer to a storage container, cover, and refrigerate. (makes 2 1/2 cups)