Seared Scallops with Ginger-Blueberry Sauce

By on August 20, 2015

Prep Time: 10 minutes

Cook Time: 10 to 15 minutes

Total Time: 25 minutes

For the Ginger-Blueberry Sauce

1 cup fresh or frozen blueberries

1 ½ teaspoons finely chopped fresh ginger

¼ teaspoon salt

For the Scallops

¾ pound sea scallops, patted dry

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons cooking fat

To make the ginger-blueberry sauce: Defrost your blueberries (if necessary), then combine with 1 cup of water in a small saucepan over medium-high heat. Let the mixture reach a boil, then add the ginger and salt. Reduce the heat to medium and cook for 5 minutes, letting the blueberries burst and release their juice and the ginger steep.

The sauce can be left chunky, but it looks prettier if you blend it in a food processor or with an immersion blender to a smooth consistency. Just return it to the pan after blending to keep warm.

To make the scallops: Season both sides evenly with the salt and pepper. Heat the cooking fat in a large skillet over medium-high heat. When the fat is hot, add the scallops in a single layer (you may need to cook them in batches). Cook until the scallops begin to pull away from pan and brown, 2 to 3 minutes. Using kitchen tongs, turn the scallops and repeat the searing on the other side, for another 2 minutes.

Transfer the scallops to a serving dish or individual plates. Top with ¼ to ½ cup of the blueberry sauce. Serve warm or at room temperature.

From "The Whole30" by Melissa Hartwig and Dallas Hartwig. Copyright Whole9 Life, LLC, 2015. Reprinted by permission of Penguin Canada.

About Charleen Wyman

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