Seared Scallops with Carrot & Apple Puree
User Reviews
4.9
144 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
1 d
-
Total Time
1 d 1 hr
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
European
Seared Scallops with Carrot & Apple Puree
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 8 scallops (U-10 size)
- 1 tablespoon oil blend 60% canola / 40% olive oil
Carrot Apple Puree:
- 1 tablespoon olive oil extra virgin
- onion small dice
- 1 gala apple cored, peeled and diced
- 1 pound heirloom carrots
- 1 prig thyme peeled and diced
- 1 quart water
- salt to taste
Pickled Carrots:
- 4 ounce champagne vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 carrot peeled and sliced
Instructions
Carrot/Apple Puree
- Pre-heat a sauce pot over medium heat, add the oil, then the onion, apple, carrot and thyme.
- Sweat until vegetables are soft, add water and bring to a boil.
- Simmer for 20 minutes.
- Remove from heat and add the contents of the pot to a blender.
- Puree, adjust seasoning.
Pickled Carrots
- Gently bring Champagne vinegar, sugar and salt up to just boiling, add carrots and remove from heat.
- Allow carrots to cool in the pickling liquid.
- Cover and refrigerate, ideally for 24 hours before using.
Scallops
- Pre-heat a sauté pan over medium-high heat and add the 1 tbsp blended oil.
- Season scallops with sea salt, then add to pan.
- Caramelize scallop well, turn over and remove from heat.
- Let rest for 2 minutes.
To Plate
- Use the puree as a base and top with seared scallops and pickled carrots.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
Other Recipes
You'll Also Love
Pan Fried Pork Chops (Five Spice Pork) And Peaches
European, North American, Mixed, East Asian
5.0
(9 reviews)
Curried Shepherd’s Pie
European, North American, American, Australian, British, Canadian, Sri Lankan
5.0
(9 reviews)
