Sautéed Scallops with Orange Blueberry Sauce

Sautéed Scallops with Orange Blueberry Sauce

Serves 6

Ingredients:

-        24 oz Large scallops 10 -20 count (1 ½  lb)

-        2 tbsp Olive oil

-        1 cup Orange juice (fresh is better)

-        2 cups Blueberries

-        1 tbsp. Grand Marnier

-        2 tbsp. Rice wine vinegar

-        1 tbsp. Dry mustard

-        ½ cup Ketchup

-        1 tsp. Paprika

-        1 tsp. Garlic

-        ¼ cup Sugar

-        2 tbsp. Corn starch

-        3 tbsp. Water

-        1 Green onion (Chopped for garnish)

-        1 tbsp. Sesame seeds

 

Method:

1.      In a large sauté pan on high heat sauté scallops in oil until light brown on each side. (About 2 minutes on each side). Set aside.

2.      Add Grand Marnier and deglaze pan. 

3.      Add blueberries, garlic, orange juice, ketchup, rice wine vinegar, spices and sugar to the pan and bring to a simmer.

4.      Add water to cornstarch to make a slurry, add to the sauce and thicken.

5.      Serve scallops on a pool of the sauce.  Top with chopped green onions and sesame seeds and serve with rice.