If you’re looking for a fancy and colorful meal, look no further. Super easy to make and great for a dinner date!
Seared Scallops with Ginger Carrot Puree (Serves 4)
• 1 lb fresh scallops
• 3 tbsp butter
• 2 lbs carrots
• 2 medium onions
• 1 cup chicken broth
• 4 tbsp grated ginger
• 2 tsp fish sauce
• 1 tsp salt
• 1 tsp ground black pepper
• sesame oil
• chives, chopped
• toasted sesame seeds
1. Peel skins off carrots and remove the ends. Use a peeler to make thin carrot shavings; doing so makes the carrots easier to puree.
2. Chop onions into medium slices.
3. Peel ginger and grate coarsely.
4. In a medium pot, mix chicken broth, peeled carrots, chopped onions, and grated ginger. Optional: If you have any leftover garlic nubs, feel free to add it into the pot. Just don’t forget to remove it before you puree the carrot mixture! Let the pot simmer on medium heat for 45-60 minutes, stirring every 10-15 minutes to make sure carrots and onions are fully submerged.
5. Remove from heat. Use an immersion blender or a food processor to puree the carrots. Puree lightly, keeping a chunkier, applesauce-like texture.
6. After carrots have been pureed, return to pot and add salt, pepper, and fish sauce. Stir and let simmer for an additional 5-7 minutes.
7. In a non-stick pan, melt 3 tbsp butter. Place scallops into buttered pan, leaving ample space between each scallop. Sear for 2 minutes.
8. Turn over scallops gently and sear for another 2 minutes.
9. Serve over ginger carrot puree and garnish with sesame oil, chives, and toasted sesame seeds.
