Put small pot on medium heat; add blueberries, red wine vinegar or cider vinegar (use red wine vinegar for a deeper, slightly more acidic flavour; use cider vinegar for a lighter flavour), minced shallots and chicken stock. Season liberally with salt and pepper. Bring just to a boil, then reduce heat and simmer, stirring frequently, until blue-berries have broken down and sauce has thickened. Meanwhile, grill/sear scallops. If using a BBQ, salt and pepper scallops, coat with a liberal amount of extra virgin olive oil and grill over medium-high heat until nicely browned (1.5-2 minutes per side). If using a stove, add a teaspoon of extra virgin olive oil to a medium-sized sauté pan, season scallops with salt and pepper and sear over high heat, 1.5 minutes per side. Pour reduction over scallops or serve on the side.