Cold Poached Scallops with Blueberry Mayonnaise

1. Rinse scallops and place in one layer with salted water. Bring water to a simmer and cook gently for 1 minute. Remove from heat and let scallops cool to room temperature in poaching liquid.
   
   
2. Combine 1 whole egg, 2 egg yolks, 1 TBSP Dijon mustard, salt and pepper to taste, and 1/4 cup of Round Barn Winery Blueberry Vinegar in food processor or blender. Process for 1 minute. While running, dribble in 2 cups corn or light salad oil. When all oil has been added, taste and correct seasoning. You may want to add additional blueberry vinegar to form a sweet-and-sour balance.
   
   
3. Drain scallops and arrange on small plates. Spoon Blueberry Mayonnaise over and around scallops and garnish with fresh blueberries and mint sprigs.

Serve with Round Barn Winery Blueberry Demi Sec or Dry Riesling.