Black Pearl Scallops
with plums, blue cheese & crispy prosciutto
- 4 Servings
- 40-50 minutes
- Suggested Pairing: Your favorite sour beer or crisp pilsner
Ingredients
Plum Sauce
- 2 tsp olive oil
- 1 shallot, minced
- Kosher salt
- 3 cups California black plums (red flesh), pitted and quartered, plus 1 plum more for final plating
- ¾ cups water
- ¼ cups sugar
- ½ lemon, zest and juice
- 3 Tbsp butter
Blue Cheese Spread
- ¼ lb Moody Blue smoked blue cheese (Superior Foods Featured Item: #99852 – Roth Cheese)
- Heavy cream
Scallops & Assembly
- 4 slices of prosciutto
- 1 Tbsp oil
- 20 10-20 sea scallops (Superior Foods Featured Item: #8209 – Black Pearl Seafoods)
- Salt & pepper
- 2 Tbsp oil
- 4 Tbsp butter
- Red-veined sorrel leaves, for garnish
Preparation
Plum Sauce
- In a medium saucepan, heat the oil over medium-high heat. Add the shallot and cook until translucent. Season with a pinch of salt, and cook another minute, then stir in 3 cups of plums, water and sugar. Cover and bring to a boil. Uncover and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat and stir in the lemon zest, juice, and butter. Let cool slightly then pureé in a blender until smooth; strain through a fine-mesh sieve. Half and thinly slice remaining plum for garnish.
Blue Cheese Spread
- In a medium mixing bowl add blue cheese and begin mashing with a fork. Slowly add cream a bit at a time, whisking the mixture vigorously in between additions until it is the consistency of thick yogurt. Taste and adjust with salt as necessary.
Scallops & Assembly
- Add oil to a large skillet over medium heat and add prosciutto. Don’t overcrowd the pan and cook in batches if need be, flipping prosciutto until nice and crispy. Let prosciutto drain on a paper towel-lined plate, and break up into rough, medium sized pieces.
- Wipe out the same pan, and add more oil. Heat over medium high heat. Pat scallops dry and season both sides with a pinch of salt and pepper. When oil is shimmering gently add scallops one at a time. Get a nice sear on one side and flip using tongs. Add the butter and cut the heat, allowing the scallops to finish cooking in the butter.
- For plating, start with the blue cheese sauce and create a well for the plum sauce. Layer plum slices as desired around the sauces. Plate 5 scallops per plate on top and garnish with crispy prosciutto pieces and red-veined sorrel leaves.
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