seared scallops with blueberry compote
 
Prep time
Cook time
Total time
 
fresh scallops are quickly seared and served on a puddle of warm spiced blueberry compote with lemon zest and toasted hazelnuts.
Author:
Recipe type: seafood
Serves: serves 4-6
Ingredients
  • 1 lemon
  • 1 orange
  • 1½ cups fresh or frozen blueberries
  • ½ cup vegetable or chicken broth
  • ¼ teaspoon each cardamom and Chinese 5-spice blend
  • 1 star anise
  • 1 cinnamon stick
  • 4 whole cloves or ⅛ teaspoon ground cloves
  • splash balsamic vinegar
  • 1 pound fresh atlantic scallops
  • ¼ cup chopped, toasted hazelnuts (optional)
Instructions
  1. Using a fine grater or microplane, zest lemon and orange and reserve ½ of zest.
  2. In a medium saucepan, combine blueberries, broth, ½ zest and the juice of lemon and orange, cardamom and 5-spice blend.
  3. Create a small "bag" out of cheesecloth containing cinnamon stick, star anise, and cloves.
  4. (Alternatively, you can place cinnamon stick and anise directly into compote and use ground cloves.)
  5. Bring blueberry mixture to a boil and reduce to a simmer; allow to simmer approximately 20 minutes or until mixture begins to thicken.
  6. Remove cinnamon, star anise, and cloves from blueberry compote; stir in splash of balsamic vinegar and set aside.
  7. Rinse scallops and pat dry with paper towel.
  8. Lightly season with salt and pepper.
  9. Melt butter in batches in a hot skillet, searing each scallop just 1-2 minutes per side.
  10. Serve scallops on a drizzle of blueberry compote.
  11. If desired, top with zest and a sprinkle of hazelnuts.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/seared-scallops-with-blueberry-compote/