Scallops with Blackberry Chipotle Sauce

Some of my best recipes come from sitting in a doctor's office waiting for an appointment that should have happened an hour earlier. As we approach Memorial weekend I guess I should be posting appetizers such as little wieners wrapped in crescent rolls or some kind of slider that we are all so over. Well I decided to be very non traditional and post an easy and delicious scallop dish served with a blackberry chipotle sauce. You decide the heat factor. I think I was a little too generous with the chipotles. My 13 year old son, who just happens to be the biggest food snob you ever met, came home from school yesterday thrilled to discover scallops sizzling on the stovetop. He immediately shoved the largest scallop topped with a TON of chipotle sauce into his mouth. He soon began tearing up, shoving a frozen Three Musketeers bar in his mouth just to cool things off. (I'm laughing as I type this just thinking about it hee hee). When everything cooled off he said, "mom..better than a restaurant!"

• 2 small containers of blackberries
• zest from 1 lemon
• juice from 1 lemon
• 1 to 2 Tablespoons of honey
• 2 to 3 tsp of chipotle chiles in adobo sauce, chopped fine(my son's reaction was due to the fact that I doubled this part of the recipe.I thought to myself, "I bought this big can of chiles..why not throw more in..they are only going to go to waste..")
• olive oil
• 1 pound of large dry scallops, patted dry
• salt and pepper
• Fresh parsley for garnish

Mix blackberries, lemon zest, juice, honey and chipotle chiles in a small bowl.Preheat skillet over high heat.Drizzle pan with olive oil. Season scallops with salt and pepper. Sear scallops in hot pan about 2 minutes per side. Remove from pan and keep warm. In same pan add blackberry mixture. Cook for about 5 minutes until berries start to break down. Serve scallops topped with blackberry sauce, garnish with parsley. Enjoy the long weekend.