seared scallops with blueberry compote
Author: angela sackett | dancing with my father
Recipe type: seafood
Serves: serves 4-6
- 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)
- Using a fine grater or microplane, zest lemon and orange and reserve ½ of zest.
- In a medium saucepan, combine blueberries, broth, ½ zest and the juice of lemon and orange, cardamom and 5-spice blend.
- Create a small "bag" out of cheesecloth containing cinnamon stick, star anise, and cloves.
- (Alternatively, you can place cinnamon stick and anise directly into compote and use ground cloves.)
- Bring blueberry mixture to a boil and reduce to a simmer; allow to simmer approximately 20 minutes or until mixture begins to thicken.
- Remove cinnamon, star anise, and cloves from blueberry compote; stir in splash of balsamic vinegar and set aside.
- Rinse scallops and pat dry with paper towel.
- Lightly season with salt and pepper.
- Melt butter in batches in a hot skillet, searing each scallop just 1-2 minutes per side.
- Serve scallops on a drizzle of blueberry compote.
- 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/
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