Scallop Crudo with Lavender Pickled Blueberries

Virtual Blueberry Fest continues… Chef Demo is the most popular event during our annual Blueberry Fest. While we can’t be together to share samples and celebrate the BC Blueberry season, we can still try something new together virtually. The full recipe is further down this page. Share your results and tag us at @ubcfoodie, @bcblueberries #gobluebc

UBC Chefs are always trying and creating new recipes for menu ideas. Introducing Chef Amanda Rehel, our newest chef at Feast, Residence Dining Room at Totem Park Residence. Watch Chef Amanda prepare Scallop Crudo with Lavender Pickled Blueberries in the video below.

Try something new with your scallops. This fresh and light recipe is meant to be served as an amuse-bouche*.

YouTube video

Yield: 6 – 8 servings


  • 12 very fresh large scallops
  • 1 sprig of mizuna for garnish
  • maldon salt or your favourite flaky finishing salt
  • extra virgin olive oil or any finishing oil of preference

Pickling the Blueberries

  • 200g bc blueberries
  • 150g white balsamic vinegar
  • 20g sugar
  • 150g water
  • 1bunch of lavender


Pickling Blueberries — Chef Amanda calls this a “quickle”

  1. combine vinegar, water, sugar, lavender in small saucepan
  2. bring to simmer for 5 minutes to allow the lavender to steep and infuse the liquid
  3. remove from heat
  4. fill glass jar with blueberries
  5. pour the slightly hot (strained) pickling liquid over the blueberries, place lid on jar
  6. allow to cool to room temperature before placing in the fridge for a minimum of 24 hours


Plating the Scallop Crudo

  1. slice scallops evenly, about 3mm thick
  2. tessellate around the plate (slightly overlapping)
  3. spoon a small amount of the pickling liquid over the scallops to season them
  4. cut the blueberries in half and alternate around the plate/scallops with torn mizuna
  5. lightly drizzle olive oil on top of everything
  6. gently sprinkle with Maldon/flaky salt
  7. finish with a few lavender buds