Ingredients
- Blackberry Agave Sauce:
- 2-1/2 cups 2-1/2 cups fresh blackberries or substitute IQF frozen blackberries, defrosted
- 1/2 cup 1/2 cup minced, peeled fresh ginger
- 1/2 1/2 agave cup nectar
- 1/3 cup 1/3 cup ketchup
- 2 Tablespoons 2 Tablespoons hoisin sauce
- 2 Tablespoons 2 Tablespoons balsamic vinegar
- 1 Tablespoon 1 Tablespoon sriracha sauce
- 1 Tablespoon 1 Tablespoon fresh lime juice
- Scallops:
- 1/2 teaspoon 1/2 teaspoon ground cardamom
- 3 Tablespoons 3 Tablespoons garam masala spice
- 2 teaspoons 2 teaspoons kosher salt
- 1/2 teaspoon 1/2 teaspoon ground black pepper
- 16 16 Alaska Weathervane Scallops
- 1/4 cup 1/4 cup vegetable oil
- Garnish:
- 4 4 servings of blanched fresh vegetables optional
- 4 4 lime wedges
- 8 8 cilantro sprigs
Servings:
Units:
Instructions
- To prepare sauce, pure all ingredients in a food processor and strain contents into non-reactive saucepan. On medium-low heat, simmer
- liquid, stirring frequently to avoid scorching. Reduce sauce until it reaches half its original volume and is slightly thickened, about 20
- minutes. Remove from heat; keep warm.
- To cook scallops, mix cardamom and garam marsala in a small bowl. Pat the Alaska Weathervane Scallops dry using paper towels. Lightly
- season scallops with salt and pepper. Gently dredge only one side of each scallop in the spice blend; set aside on a plate, seasoned side
- down.
- Lightly coat a heavy-bottom skillet with vegetable oil. Over medium-high heat, cook scallops in batches, spice side down for 2 minutes or
- until nicely seared. Using a fish spatula, gently turn over each scallop. Sear additional 1 minute or until cooked to medium. Remove
- scallops from pan; keep warm. Repeat for any remaining scallops.
- To serve, ladle 3 oz. of Blackberry Agave Sauce into the center of each of 4 plates. Arrange 4 scallops on top of the sauce. Garnish with
- blanched fresh vegetables (if desired), lime wedge and cilantro sprigs.
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