Seabuckthorn Sauce with Scallops

Recipe courtesy of Executive Chef Anthony McCarthy

The Saskatoon Club

Take 2 parts nvigorate seabuckthorn berries, 1 part red clover blossom syrup, bring to a boil, simmer for 5 minutes, puree, strain. It makes an amazing sauce for seared scallops;  I use it here all the time, and is incredibly popular as an appetizer with a few dressed greens.

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