Scallop Salad with Warm Blueberry Sauce

Scallop Salad with Warm Blueberry Sauce

3-4 scallops per person
GF flour for dredging (optional)
1 shallot chopped very fine
1 inch fresh ginger micro minced
1 tbs butter
1 tbs dried coriander
1-1/2 cup fresh (or frozen thawed) blueberries (divided)
2 tbs orange marmalade
2 tbs white balsamic vinegar
2 tbs cane sugar
rind of 1 orange micro grated
1 tbs corn or potato starch
spinach, romaine or mixed greens for salad base 
1-1/2 cups fresh sliced strawberries
1 cup of cherry or small tomatoes as garnish (optional)
1 cup mixed brown and wild rice cooked (optional)

Make your blueberry sauce first. Melt butter in a non reactive pan and sauté the shallot. When shallot is softened, add the minced ginger, then coriander. Add the marmalade, vinegar, orange rind, and sugar. Mash 1 cup of the blueberries on a plate with a fork and add to sauce. Reserve half cup of blueberries to add in the end. Cook till sauce boils, then turn down heat and simmer to thicken. If sauce is too thin add the corn or potato starch mixed with a bit of water to thicken the sauce. Set sauce aside to cool.

Prepare salad plates with a bed of lettuce or greens. Distribute the strawberries and tomatoes in a pleasing manner allowing for the scallops and sauce to be featured in the middle (and optional rice).

(different photo because I make this dish every year)

Have your scallops at room temperature and pat them dry. Heat avocado oil in a cast iron pan or heavy pan till oil starts to smoke. To get a good sear on your scallops you need a very hot pan. Dredge scallops lightly in flour (this is optional). I put the scallops in a zip lock baggie and shake them all about. Sear scallops for about 3-4 minutes on one side and about a minute or so on the other side.

Place your scallops on the bed of greens, drizzle with the blueberry sauce and serve immediately. This recipe will place you in a class of well respected chefs. Enjoy !