Pan Seared Scallops with Carrot Puree

One of my favorite warm hors d’oeuvres is scallops. The recipe I am giving you here will be a beginner level recipe to a more complicated dish that is a mainstay for my dinner party menus. If you understand this recipe and the concept, you will be able to twist the ingredients and make this your own. I may add my full recipe at a later date if requested.

Time: 30-45 Minutes

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Let’s go!

My rules to making a proper dish:

  1. flavor
  2. texture
  3. presentation

If your flavor is off, nothing else matters. Also, the meal itself is more important than its appearance, but remember that you eat with your eyes and your nose first and your mouth last, so do not think the presentation is not important!

Ingredients:

  • Large Scallops (2-3 per plate)
  • Ghee (can substitute olive oil or canola) (1 tsp for every scallop)
  • Mushrooms (1-2oz per person)
  • Cabbage (red preferred)
  • Red & Green Peppers (1/4 pepper a person)
  • large carrots (baby carrots will work fine) (1 per person)
  • lemon (1/8 lemon per person)
  • 1 ripe tomato
  • 1 sweet onion
  • garlic clove (1 clove per person)
  • chicken stock (1 cup per person)
  • 1 bundle fresh parsley
  • dried rosemary
  • balsamic vinegar
  • Salt and Pepper

I hope the measurements did not confuse you! I would like to try to make adaptable recipes so you can make this for two people, three people, ten people, etc!

Equipment:

  • Blender (immersion blender preferred)
  • 2 Non-stick frying pans
  • Pot
  • spoon
  • cutting board & knife

Lets get cookin!

Remember time management is essential, i can only write in 2D from left to right, you are in three dimensions and can move forward back, side to side, and up and down so don’t stop on my account!

1. Start Carrot puree

  1. Cut carrots into coins if using large carrots, cut in half if using baby carrots
    • 1 “large carrot” = ~6 baby carrots
  2. Place carrots, chicken stock, and garlic in your pot
    • rule of thumb is 1-1-1 for large carrots to cups of chicken stock and to garlic (small clove)
      • If you are cooking for two people I would recommend 2-3 Large carrots and 2 cups of chicken stock and 2 small garlic cloves
  3. Simmer on medium heat until carrots are soft (20-30 minutes)

2. Dry and season your scallops

Don’t over think it! You don’t need crazy herbs and spices on scallops, you just have to

season them with salt and pepper and cook them well!

 

  1. Pat your scallops dry with a paper towel
    • the moisture will cause your oil to pop all over your kitchen and will start to steam / boil your scallops if there is a lot which equates to rubbery scallops
  2. Season generously with salt and pepper on both sides

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3. Cut and Cook Veggies

  • Heat a frying pan or skillet on medium high heat with a tbsp of ghee or oil
  • Julienne you peppers
  • chop your mushrooms
  • skin and slice your onion
    • cut in half from the root to the tunic
    • Lay flat against the cutting board and cut down
  • Cook veggies in hot oil and season with S&P

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IMG-2295

 

 

 

 

 

 

 

4. Cook Scallops

  • Heat a frying pan on medium high heat  with ghee or oil (1 tsp per scallop)
    • wait till pan is very hot and reaches ~400 degrees
  • Sear on each side for 2 minutes should form a golden brown crust
    • Picture above!
  • set aside

5. Puree Carrots

  • Add carrots to your blender (do not discard cooking liquids!)
  • add lemon juice, fresh parsley, dried rosemary, dash of balsamic, and salt and pepper
  •  puree until smooth add the cooking liquids until the puree reaches your desired temperature, if you run out of liquid before puree is smooth add water or more stock

6. Prep Garnish

  • Mandolin your cabbage (or cut very thin)
  • dice tomato & sweet onion
    • Mix up and add fresh parsley and a dash of balsamic

7. Plate

  • Carrot puree down
  • veggies next
  • scallops
  • garnish

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8. EAT!

 

Some of the more complicated versions

Asian:

IMG-1716

Italian:

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2 thoughts on “Pan Seared Scallops with Carrot Puree

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