Recipe of the Week: Scallops with Blueberry Ginger Sauce and Broccoli Kale Salad
Anne-Marie and Jones Talmadge
Scallops with Blueberry Ginger Sauce
10-15 large scallops
5 oz. of ginger sliced
8 oz. pack of blueberries
In a medium pan, coat in oil and sear the scallops on high heat, turn over frequently. In a separate small sauce pan put a little vegetable oil, ginger, and blueberries in and simmer on low. When the scallops are browned on both sides and the blueberries are cooked down to a liquid, remove from heat and place scallops on serving plate and drizzle the sauce over them.
Broccoli Kale Salad
1 lb. Broccoli slaw
1 lb. chopped kale
½ lb. carrots julienned
¼ lb. purple cabbage chopped
1 cup slivered almonds
1 clove raw garlic minced
5 tbsp. olive oil
3 tbsp. balsamic vinegar
2 tbsp. mustard
salt and pepper to taste
Combine the broccoli slaw, kale, carrots, cabbage, and almonds together in a large bowl. In a separate jar or bowl combine the garlic, olive oil, balsamic vinegar, mustard, salt, and pepper, mix thoroughly. Toss salad with dressing or serve dressing on the side.