Seared Scallops with Carrot & Apple Puree
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 d
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Total Time
1 d 1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
European
Seared Scallops with Carrot & Apple Puree
Description
This recipe starts with making a carrot and apple puree by sweating onion, apple, carrot, and thyme in olive oil, then simmering in water until soft. The mixture is pureed to a silky texture and seasoned. Pickled carrots provide a sharp contrast, prepared by briefly boiling sliced carrots in champagne vinegar, sugar, and salt, then chilling for optimal acidity and crunch. The scallops are seasoned and seared in a canola-olive oil blend over medium-high heat, developing a caramelized crust while remaining tender inside. They rest briefly to maintain juiciness.
To serve, the smooth carrot-apple puree acts as a flavorful base topped with seared scallops and garnished with pickled carrots for acidity. The dish balances sweetness, acidity, and savory elements with a pleasing textural contrast. This plating emphasizes clean, bright flavors highlighting seasonal produce alongside delicate seafood.
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 apple cored, peeled and diced, Gala variety
- 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
User Reviews
Overall Rating
4.9
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