Grilled Cajun Scallops with Inca Berry and Caramelized Onion Jam
For the Scallops:
6 Scallops
2 Tsp. Garlic Powder
2 Tsp. Paprika
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Tsp. Dried Oregano
1/2 Tsp. Cayenne Pepper
1/2 Tbsp. Lime Juice
1 Tbsp. Olive Oil
Pat scallops dry. Combine garlic, paprika, onion powder, pepper, oregano, and cayenne pepper. Generously coat scallops with Cajun seasoning. Sprinkle with lime juice. Let refrigerate for at least 30 minutes prior to cooking. Prepare jam (see below) during this time.
Once jam is finished, heat grill to high. Coat grates with olive oil. Place scallops on grill. Do not flip until scallops can be easily removed and have released themselves from the grill grates or they will fall apart. Cook on both sides until outside is a golden brown, about 8-10 minutes per side. Serve over Inca Berry Jam
For the Jam:
1/4 Tbsp. Butter
1/3 C. Yellow Onion, Minced
1/3 C. Inca Berries
1/2 Tbsp. Water
1 Tbsp. Sugar
Melt butter on medium high heat in a small sauce pan. Add onion. Cook until beginning to caramelize and turn golden brown, about 10-13 minutes. Add Inca Berries and water. Reduce heat to medium. Let Inca Berries simmer for about 5-7 minutes until they are soft. Using a fork, press on each berry to break them apart. Add sugar. Let simmer for another 5 minutes until beginning to thicken. Reduce heat to low and remain warm until serving.
6 Scallops
2 Tsp. Garlic Powder
2 Tsp. Paprika
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Tsp. Dried Oregano
1/2 Tsp. Cayenne Pepper
1/2 Tbsp. Lime Juice
1 Tbsp. Olive Oil
Pat scallops dry. Combine garlic, paprika, onion powder, pepper, oregano, and cayenne pepper. Generously coat scallops with Cajun seasoning. Sprinkle with lime juice. Let refrigerate for at least 30 minutes prior to cooking. Prepare jam (see below) during this time.
Once jam is finished, heat grill to high. Coat grates with olive oil. Place scallops on grill. Do not flip until scallops can be easily removed and have released themselves from the grill grates or they will fall apart. Cook on both sides until outside is a golden brown, about 8-10 minutes per side. Serve over Inca Berry Jam
For the Jam:
1/4 Tbsp. Butter
1/3 C. Yellow Onion, Minced
1/3 C. Inca Berries
1/2 Tbsp. Water
1 Tbsp. Sugar
Melt butter on medium high heat in a small sauce pan. Add onion. Cook until beginning to caramelize and turn golden brown, about 10-13 minutes. Add Inca Berries and water. Reduce heat to medium. Let Inca Berries simmer for about 5-7 minutes until they are soft. Using a fork, press on each berry to break them apart. Add sugar. Let simmer for another 5 minutes until beginning to thicken. Reduce heat to low and remain warm until serving.
