Blueberry Compote with Digby Scallops



Chef:
Dale Nichols / Carole Downey
Source:
Digby Pines Resort / Downey's Delicious

Ingredients: 

Blueberry Compote
4 cups Frozen Blueberries
1 tsp Cinnamon
½ tsp Allspice
1 tbsp Brown Sugar
1 Lemon, juiced
½ tbsp Red Wine Vinegar
1 tbsp Cornstarch
¼ cup Water
Basic Biscuit Dough
1 lb All Purpose Flour
3 oz Sugar
1 oz Baking Powder
¼ tsp Salt
3 oz Butter
8 oz Buttermilk
3 oz Eggs
Potato Pecan Pancakes
1 lb Yukon Gold Potatoes, baked and peeled
3 Whole Eggs
3 Egg Whites
3 tbsp Cornstarch, heaping
6 tbsp Chopped Pecans
Salt and Pepper, to taste

Method: 

Blueberry Compote

  • Put all ingredients in a medium-sized saucepan
  • Bring to a boil and simmer until thick
  • Lightly sear fresh Digby scallops and top with blueberry sauce.

Basic Biscuit Dough

Preheat oven to 425°F

  • Sift flour, sugar, baking powder, and salt together and place in a mixing bowl
  • Cut in the butter until the mixture resembles fine breadcrumbs. Add the buttermilk, vanilla, and eggs and mix only until ingredients combine. Add more milk if necessary to ensure mix is not too dry, but don’t over mix dough. Knead very lightly on a lightly floured bench to bring together and finish
  • Roll to about ¾ inch thick and either cut into triangles or rounds with a biscuit cutter
  • Baking time is approximately 12 minutes for individual biscuits. Brush tops with melted butter after removing from the oven

Potato Pecan Pancakes

  • Bake the Yukon gold potatoes and let cool completely. Peel and weigh out 1 lb. Coarsely grate the potatoes into a large bowl. Add the remaining ingredients and stir together well. Season with salt and pepper
  • Fry the pancakes as you would any other kind of pancake in an electric fry pan or a pan on a burner

*Chef Note: This base is easily adjustable to make any combination of pancake you like. Smoked salmon? Blue cheese? Olives and feta? Have fun!



Photo of Blueberry Compote with Digby Scallops
Blueberry Compote with Digby Scallops