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Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce

Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce by Chef Michael J. Watz
A sweet and spicy berry sauce pairs perfectly with succulent Alaska weathervane scallops.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Yield: 4 scallops with sauce per serving


  • Blackberry Agave Sauce:
  • 2-1/2 cups fresh blackberries (or substitute IQF frozen blackberries, defrosted)
  • 1/2 cup minced, peeled fresh ginger
  • 1/2  agave cup nectar
  • 1/3 cup ketchup
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon sriracha sauce
  • 1 Tablespoon fresh lime juice
  • Scallops:
  • 1/2 teaspoon ground cardamom
  • 3 Tablespoons garam masala spice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 16 Alaska Weathervane Scallops
  • 1/4 cup vegetable oil
  • Garnish:
  • 4 servings of blanched fresh vegetables (optional)
  • 4 lime wedges
  • 8 cilantro sprigs
Recipe courtesy of Chef Michael J. Watz


  1. Step 1 Prepare sauce

    Purée all ingredients in a food processor and strain contents into non-reactive saucepan.  On medium-low heat, simmer liquid, stirring frequently to avoid scorching.  Reduce sauce until it reaches half its original volume and is slightly thickened, about 20 minutes.  Remove from heat; keep warm.

  2. Step 2 Prepare scallops

    To cook scallops, mix cardamom and garam marsala in a small bowl.  Pat the Alaska Weathervane Scallops dry using paper towels.  Lightly season scallops with salt and pepper.  Gently dredge only one side of each scallop in the spice blend; set aside on a plate, seasoned side down.

    Lightly coat a heavy-bottom skillet with vegetable oil.  Over medium-high heat, cook scallops in batches, spice side down for 2 minutes or until nicely seared.  Using a fish spatula, gently turn over each scallop.  Sear additional 1 minute or until cooked to medium.  Remove scallops from pan; keep warm.  Repeat for any remaining scallops.

  3. Step 3 To serve

    Ladle 3 oz. of Blackberry Agave Sauce into the center of each of 4 plates.  Arrange 4 scallops on top of the sauce.  Garnish with blanched fresh vegetables (if desired), lime wedge and cilantro sprigs.

Recipe courtesy of Chef Michael J. Watz