Seared Scallops with Carrot & Apple Puree

This is a delicious and slightly sophisticated scallops recipe. The perfectly seared scallops are served alongside a fantastic carrot & apple puree and pickled carrots.

Enjoy!

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Seared Scallops with Carrot & Apple Puree

Course Entree

Cuisine European

Prep Time 1 day

Cook Time 40 minutes

Total Time 1 day 40 minutes

Servings 4 servings

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 sprig 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

The post Seared Scallops with Carrot & Apple Puree appeared first on Chef's Pencil.

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