Ingredients
500g/1lb blackberries or blackcurrants
25g/1oz butter
125ml/1 glass dry white wine
1 tsp sugar
20 scallops
1 tsp vegetable oil
125ml/1 glass dry white wine
salt and freshly ground black pepper to taste
25g/1oz butter

Method
1. Combine fruit, butter, wine and sugar in sauce pan and cook until soft (5-8 minutes), then rub through a sieve to purée. Put to one side.
2.To prepare the scallops cut in half width ways leaving coral intact.
3. Melt butter and oil in large frying pan, cook scallops for 1-2 minutes on each side. Remove and keep warm. Add wine to pan, reduce liquid by half, add a couple of good tablespoons of the fruit purée, salt and pepper.
4. Add any juices from warm scallops to pan. Bubble sauce for 1 or 2 minutes, add the butter and shake till sauce looks glossy.
5. Dish scallops onto plates, pour over sauce and serve.
6. Serve with new potatoes and salad.