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.
Related Posts
Seabuckthon Carrot Cake with White Chocolate Seabuckthorn Cream Cheese Icing
Recipe courtesy of Chef Jenni
For the Cake:
2 cups grated carrot
Thumb sized piece of ginger root, grated
3 eggs
1/2...
Read More
Seabuckthorn Berry Flax Muffins
Recipe courtesy of Executive Chef Heather Bekar-Schulte
Makes 24 muffins
INGREDIENTS
3 cups organic wheat flour
...
Read More
SEABUCKTHORN PINEAPPLE MANGO SMOOTHIE
(Betty loves serving this up for special occasions)
2/3 cup pineapple chunks
1/3 ripe banana
1/3 cup diced ripe...
Read More
Vegan Seabuckthorn Curd Tart
Recipe courtesy of Chef Adam Ryan
This is a vegan and gluten free dessert using the seabuckthorn purée as well as the...
Read More