Seared Scallops with Blueberry Sauce

Seared Scallops with Blueberry Sauce

Begin by cooking your rice. I used brown rice.
Prepare your asparagus for steaming.
Bring your scallops to room temperature
and pat dry on both sides.
Season scallops with salt and pepper.
Meanwhile prepare your blueberry sauce.

Blueberry Sauce

1 shallot chopped fine
1 pat of butter
grated rind of one orange
1 inch fresh ginger peeled and grated
1-1/2 cups fresh or frozen (thawed) blueberries
2 tablespoons white balsamic vinegar
2 tablespoons orange marmalade
2 tablespoons of granulated sugar
2 tablespoons orange liqueur
1 teaspoon of ground coriander
1/2 teaspoon salt

Sauté shallot in butter till soft.
Add orange rind, ginger, coriander and salt.
Take one cup of blueberries and mash with a fork
then add them into the sauce.
Next add vinegar, marmalade, and sugar.
Stir till well blended and bring up the heat.
Stir in the orange liqueur and cook off.
Stir in remaining whole blueberries.
Continue cooking till reduced and thickened.

When sauce is thickened, set aside.
Start steaming your aspargus.
Sear your scallops in small amount of hot oil
Don't overcook scallops or they become rubbery.
Serve scallops over rice drizzled with blueberry sauce
with a side of asparagus or vegetable of your choice.
The sauce is really good, Gary kept raving about it.

Enjoy !