Moroccan Scallops

Recipe courtesy of Chef Pat Mathias of The Grape Tap

Blue Cheese Sauce
1 cup heavy cream
4 oz wedge cambozola cheese
Pinch of salt Pinch of white pepper

Bring heavy cream to boil with salt and white pepper. Clean rind from cambozola cheese. Whisk cheese into heavy cream until smooth and bring just to a boil. Remove from heat, strain and cool.

Balsamic Drizzle
½ cup balsamic vinegar

Reduce balsamic vinegar by half over medium heat. Remove from heat and cool.

Scallops
8 Alaskan U-10 sea scallops
Chives to garnish

Moroccan Spice
¼ cup cumin
2 Tbs coriander
2 Tbs cinnamon
2 Tbs paprika
½ Tbs cayenne
¼ cup salt
1 Tbs black pepper
1 Tbs dry ginger

Mix dry ingredients.

Pat dry scallops and coat the top and bottom of each scallop with the Moroccan spice. Sear scallops in clarified butter or light oil. Divide blue cheese sauce on plates and swirl balsamic drizzle on top. Place scallops on plate. Garnish with chives.