SEARED SCALLOPS WITH BLUEBERRY COMPOTE
Steps:
- Using a microplane grate the zest from the orange and lemon. Reserve half of the zest. In a medium saucepan add the blueberries, zest and juice of the lemon and orange, stock, sugar and ground cardamon.
- Wrap the star anise, cinnamon stick and cloves in a cheesecloth and secure with a tie. Drop that in the saucepan also.
- Bring to a boil and reduce to a simmer and simmer 20 minutes until thickened.
- Meanwhile pat the scallops dry and season with salt and pepper. In batches add the butter to a skillet and sear the scallops one to 2 minutes per side. Serve over the blueberry compote and top with the remaining zest
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