The summer brings all sorts of culinary treats: vegetables, corn, berries, and seafood. I like to use as much fresh local food as possible, and being that I'm in Cape May for the weekend, I have a great opportunity to get excellent produce and seafood. I wanted to make a delicious meal that didn't take a lot of effort or time to prepare, so I decided on some scallops and shrimp, green beans and eggplant, and corn. To give the meal a little extra color and flavor, I made a blueberry sauce to complement the shellfish (none of this took a lot of effort, I swear).
For the blueberry sauce, I heated olive oil in a pan and tossed in the blueberries along with about a tablespoon of honey, a teaspoon of champagne vinegar, and some salt and pepper. I then covered it and let it cook down for about 5 minutes. After 5 minutes, I took the cover off and reduced the heat to low so that the sauce reduced and thickened.