Seared Scallops With Blueberry Compote Recipes

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

Steps:

• Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

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