Get Berrylicious! July Is National Berry Month

In celebration of National Berry Month this July, Driscoll’s, the nation's leading producer of fresh berries, and Loews Hotels hosted an official Berry Concierge at each of Loews 17 properties on July 4th weekend.

Today, Chef Stephen Cocker of Loews Hotels stopped by with some "berrylicious" recipes.

Chef Stephen Cocker's berrylicious recipes:

Blackened Scallop Salad:
4 each large scallops
4 tbls Cajun or blackening seasoning
2 tbls candied walnuts
2 each thinly sliced red onion
2 tbls crumbled bleu cheese
1 cup mesclun greens
2 oz blackberry vinaigrette
Driscoll’s blackberries for garnish

Method:
Coat the top and bottom of the scallop.

Sear each side in a pan on moderately high heat until properly caramelized and the scallops are done to your liking. Set aside.

Plate the greens first. Garnish the greens with the nuts, onion and bleu cheese. Place the scallops down. Drizzle with vinaigrette and garnish with blackberries.

Blackberry vinaigrette:

1/2 cup white balsamic vinegar
1/2 cup Driscoll’s blackberries
1/4 cup sugar
1 1/2 cups salad oil

Method:
In a sauce pan add the vinegar and sugar, bring to a boil. Remove from the stove and add the blackberries. Let the mixture steep until room temperature.

In a blender add the berry mixture. Start the blender on a lower speed to mix and slowly add the salad oil to make an emulsion.

Continue to add the oil until all of it is added. Refrigerate to serve.

Berry Trifle:
4 cups cubed spongecake
1 cup vanilla yogurt
1 cup whipped cream
1 cups sliced fresh Driscoll’s strawberries
1 cup Driscoll’s blueberries
1 cup Driscoll’s raspberries
1 tablespoon flaked coconut, toasted
Mint, as needed

Method:
In a proper glass or bowl, layer in each ingredient to assemble.

Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.

Garnish with a dollop of whipped cream and mint leaf

The Beach Berry
8 Driscoll’s Organic Blackberries
1/4 oz. Fresh Organic Lemon Juice
1 1/2 oz. Prairie Organic Vodka
1/4 oz. Agave Nectar
Thyme Sprigs for garnish
Driscoll’s Blackberry for garnish

Method:
In a mixing glass, muddle blackberries and lemon juice. Combine remaining ingredients into mixing glass.

Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Strain mixture over fresh ice into rocks glass and add garnish.

Red White and Blue Smoothie
2 ounces Driscoll’s Blueberries
2 ounces Driscoll’s Strawberries
2 ounces Driscoll’s Raspberries
2 ounces non-fat yogurt
2 ounces non-fat milk
1 teaspoon Organic Agave Nectar

Method:
Place all ingredients in a blender and blend until smooth.

Garnish with a fresh strawberry, blueberry and raspberry.