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Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce by Chef Michael J. Watz

Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce by Chef Michael J. Watz
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Servings
4
Cook Time
30 min
Servings
4
Cook Time
30 min
Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce by Chef Michael J. Watz
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
30 min
Servings
4
Cook Time
30 min
Instructions
  1. To prepare sauce, pure all ingredients in a food processor and strain contents into non-reactive saucepan. On medium-low heat, simmer
  2. liquid, stirring frequently to avoid scorching. Reduce sauce until it reaches half its original volume and is slightly thickened, about 20
  3. minutes. Remove from heat; keep warm.
  4. To cook scallops, mix cardamom and garam marsala in a small bowl. Pat the Alaska Weathervane Scallops dry using paper towels. Lightly
  5. 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
  6. down.
  7. Lightly coat a heavy-bottom skillet with vegetable oil. Over medium-high heat, cook scallops in batches, spice side down for 2 minutes or
  8. until nicely seared. Using a fish spatula, gently turn over each scallop. Sear additional 1 minute or until cooked to medium. Remove
  9. scallops from pan; keep warm. Repeat for any remaining scallops.
  10. 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
  11. blanched fresh vegetables (if desired), lime wedge and cilantro sprigs.
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