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
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
4 servings of blanched fresh vegetables (optional)
4 lime wedges
8 cilantro sprigs
To 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.
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.
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.