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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