Seared Scallops With Blueberry Compote Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• 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

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

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE

Steps:

• Combine dried cranberries and boiling water in small bowl.
• Let stand 10 minutes.
• Add orange juice, bourbon, orange peel and ginger, stir to blend.
• (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
• Melt butter in heavy large skillet over medium-high heat.
• Season veal with salt and pepper.
• Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
• Using tongs, transfer veal to plates.
• Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
• Mix in green onion.
• Season compote with salt and pepper.
• Spoon over veal.