These scallops were absolutely fabulous. I purchased 8 scallops and sliced them lengthwise. then I dredged them in gluten free bread crumbs and set them aside.
Meanwhile I divided one cup of blueberries in half and crushed one half with the back of a spoon and set those aside. In butter I sauteed one tablespoon of fresh ginger, and one small shallot, added 2 tablespoons of white basalmic vinegar, one tablespoon of coriander, 2 tablespoons of cane sugar, 2 tablespoons of orange marmalade, one tablespoon of orange rind chopped fine, then I added the cup of blueberries (crushed and whole).
Once the sauce is warmed, saute the scallops in butter and olive oil in a hot pan till lightly browned on either side. Serve on a bed of greens with garnish of strawberries and cherry tomatoes and drizzle the blueberry sauce over the top.
In pottery class today we made rain sticks, pinch pots and vases. The completed rainstick I purchased years ago; the two above are some we made in class today. Can't wait to hear the sound from the rainsticks. Thanks for reading and for all your comments.