Enjoy these spiced Scallops with a tangy Blackberry Agave Sauce, perfect for an elegant dinner or special occasion. Serve with fresh vegetables and lime wedges for a vibrant finish.
Ingredients
Scallops
- 16 Scallops
- 1/2 tsp ground cardamom
- 2 tsp kosher salt
- 3 Tbsp garam masala spice
- 1/2 tsp ground black pepper
- 1/4 vegetable oil
Blackberry Agave Sauce
- 2 1/2 cups fresh blackberries (or substitute IQF frozen blackberries, defrosted)
- 1/2 cup minced, peeled fresh ginger
- 1/2 cup agave nectar
- 1/3 cup ketchup
- 1 Tbsp hoisin sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp sriracha sauce
- 1 Tbsp fresh lime juice
Garnish
- 4 servings of blanched fresh vegetables (optional)
- 4 lime wedges
- 8 cilantro springs
Directions
- To Prepare Sauce:
- Puree all ingredients in a food processor and strain contents into non-reactive sauce pan.
- On medium-low heat, simmer puree, stirring frequently to avoid scorching.
- Reduce sauce until it reaches half its original volume and is slightly thickened, should take about 20 minutes.
- Remove from heat; keep warm.
- To Cook Scallops:
- Mix cardamom and garam marsala in a small bowl.
- Pat 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 minutes or until cooked to medium.
- Remove scallops from pan; keep warm.
- Repeat for any remaining scallops.
- To Serve:
- Ladle about 3 oz. of Blackberry Agave Sauce into the center of each 4 plates.
- Arranging 4 scallops on top of the sauce.
- Garnishing with blanched fresh vegetables (if desired), lime wedges and cilantro sprigs.
