Scallops with Carrot Puree

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Scallops are literally my favorite food. If we go out and they are on the menu, 99% of the time, I will be ordering them. They are expensive! But!…

I have found them frozen for a good price at Lidl and Trader Joes! I always buy the BIG scallops as the smaller ones taste funky to me. Defrost and they are ready to go!

Thaw your scallops in the fridge for at least 12-18 hours before using. Then, sit them on counter for about 30 minutes before cooking so that they reach room temperature. Pat down to remove excess moisture from the meat.

Puree

4-5 medium carrots, peeled, sliced thin and then chopped
2 tbsp olive oil
2 shallots, minced
1 tbsp garlic, minced
1/2 cup water or favorite stock (chicken, veggie)
1 tsp salt
2 tbsp butter
pinch of paprika
splash of orange juice at the end

Saute shallots and garlic in olive oil until soft and fragrant over medium heat

Add carrots and continue to saute until soft

Add water/stock, salt, butter to pan and let simmer until carrots are fully cooked

Use immersion blender or regular blender to make the puree. If too thick, add water or stock to get the consistency you prefer.

Scallops

10-12 scallops
salt and pepper to taste

After the puree is made, salt and pepper the scallops on both sides to taste

Add 1 tbsp olive oil and 1 tbsp butter to a cast iron skillet or non stick pan, heat until butter melts

Treating the frying pan as a clock face – add the scallops, one by one, seasoned side down, in a clockwise order, then pan fry for about 1-2 minutes until they become golden brown. Flip them over in the same order you placed them in the pan and fry again until the second side is also golden brown.

Remove scallops from pan and put on a paper towel covered plate to stop the cooking process

 

Add carrot puree to bowl, squeeze some fresh orange juice over the puree

Top puree with 3-4 scallops per serving

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