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.
Ingredients · Servings 4
- 8 scallops ((U-10 size))
- 1 tablespoon oil blend (60% canola / 40% olive oil)
- 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)
- 4 ounce champagne vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 carrot (peeled and sliced)
Method · 25 h
- 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.
- 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.
- 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.
- Use the puree as a base and top with seared scallops and pickled carrots.
Enjoy!
