The beauty of seasons is that they come back, sometimes a little more refreshed and different that their original self, and sometime just the same. Today, I returned home early and took some time to revisit an old favorite from the Spices and Seasons cookbook – Seared Scallops in a well Seasoned Ginger Blueberry Sauce.
As I updated the recipe, I took time to add some more tweaks to it, to reflect my mood today – more spice with the sauce, a smoky paprika finish, all leading to a happy light dinner.
On the family front, I received some more bad news from home. I realize that I have probably reached that stage in life, when a lot of the friends I grew up with have parents that are passing on. In my own family, it has been challenging with my own father and then this week my uncle passing on.
I did tell you that it was not all bad, the book project has reached a new milestone. Also, loosely adapted from my spicy Sunday on the blog, is a column called Spices and Seasons that I shall be doing for Small Bites.One of the first things that I have learned from this exercise is how to plan for lulls in blogging and if I ever get caught up, I shall definitely try to apply my new found knowledge on this site. I am excited to see how that turns and this Monday, I shall be supporting the library for their Books and Cooks event.
I am not sure where I picked up a pack of fresh and fruity organic blueberries. I used them for a sauce for some medium sized scallops that I had picked up. All of the dish was put together in a very short period of time. I baked the sauce, while I seared the scallops and then combined them together with some finely chopped basil. I have used medium sized scallops and then remade them with the large scallops and naturally recommend the large variety.
Before, I leave you to work on this very simple recipe, I do want to leave you with a few pointers on cooking scallops. First and foremost, less is more making them great for summer. The scallops should be patted very dry, do not pre salt as they tend to be very salty, and when I say sear, I mean sear – a very hot dry pan, use something like coconut oil and cook for 2 minutes on each side. The scallops should slide off and turn very easily.
A simple and flavorful recipe with scallops tossed in a ginger, blueberry sauce.
- 1 pound of medium or large scallops
- 1 teaspoon sumac
- ½ teaspoon raw cane sugar
- 1 tablespoon coconut oil
- 1/4 tablespoon red cayenne pepper
- Smoked paprika to finish
- ½ cup fresh blueberries
- 2 teaspoons freshly grated ginger
- ½ teaspoon raw cane sugar
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- 1/2 teaspoon red cayenne pepper
- 1 tablespoon finely chopped basil
- 1. To prepare the scallops, make sure that they are very dry, I was them and blot them out on a lot of paper towels. I shall definitely tell you that paper towels are one of my non-green vices, but they work.
- 2. Toss the scallops in the sumac and the sugar.
- 3. In an oven proof dish add the blueberries, ginger, cane sugar, salt and the ground coriander, red cayenne pepper and toss lightly.
- 5. Heat the oven to 400 degrees and place the dish in the oven and cook for about 15 minutes, until the sauce is all bubbly. If you wish you can do this on the stove top.
- 6. Heat a heavy bottomed skillet and add the coconut oil and heat until almost smoking.
- 7. Carefully place the scallops on one side in a single layer with some space between each scallop.
- 8.Cook for 3 minutes and turn and repeat on the other side for about 3 minutes on the other side.
- 9. The scallops should turn easily and be gently golden.
- 10. Check on the blueberries, which should have popped and have formed a bubbling sauce.
- 11.To serve spread the sauce on the place and place about 5 scallops per person. This should be about 3 to 4 scallops if using the large variety. Sprinkle the scallops with the smoked paprika
- 12.Sprinkle with basil leaves before serving.