Best Seared Scallops With Blueberry Compote Recipes

SEARED SCALLOPS IN A BLUEBERRY GINGER SAUCE

Steps:

• Pat the scallops dry and season with salt, pepper and sumac. Set aside.
• Preheat the oven 400 degrees. Mix the ingredients for the blueberry sauce together and place in a baking dish. Bake until the blueberries pop and form a bubbling sauce. About 10 minutes.
• Add the olive oil to a large skillet. once the oil is smoking add the scallops and sear on each side for about 2 to 3 minutes.
• Plate the blueberry sauce and top with scallops. Garnish with microgreens

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE

Steps:

• Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
• Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
• The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
• To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!

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